This book offers a complete collection of game recipes, whether you are cooking your own hard won kill, or have a field-fresh purchase from a butcher or game merchant. The recipes feature classic and contemporary dishes, with traditional roast birds, terrines and casseroles alongside modern creations such as squirrel skewers and venison chilli, or sticky wild boar ribs. With dishes suitable for cooks of all levels of experience.
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About the Author

Andy Parle is a chef with 25years' experience, working in various high-quality establishments including, among others, two Michelin-starred restaurants. Now back in his native Norfolk, first as chef-director of the Walpole Arms Restaurant, and now in event catering, Andy uses his wealth of experience and the local game for weddings, private dinner parties and boardroom lunches.

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