Britain and Europe have long and fascinating traditions of superb game cookery, thanks to a wealth of delicious raw materials drawn from a wide variety of game mammals, birds and fish. Having increasingly discovered the delights of eating wild game, many varieties are now available in the shops and supermarkets wonderful wild flavours which are free of additives and low in fat, to suit today's tastes. Each game species is introduced with a map showing its distribution, followed by varied recipes, from simple to sophisticated which will suit any fancy, before rounding off with some appropriate wine suggestions and hints. With recipes including terrine of rabbit, hot trout soufflé, spiced wild boar, woodcock with wine and more, there's a huge range of various game covered, along with recipes for pies, sauces and stuffing too.
• By Victoria Jardine-Paterson (Author), Colin Laurie McKelvie (Author)Paperback: 216 pages
• Publisher: Swan Hill Press; New edition edition (20 Jun. 2002)
• Language: English
• Product Dimensions: 18.4 x 1.3 x 23.5 cm