Written by Edited by Chris Catlin & Iain Middleton
This book provides an accessible approach to cooking game. Instead of panicking at the thought of plating up grouse, partridge or pheasant at your table, you can relax with this tome which takes you through the paces with a few pearls of wisdom from four of the UK’s revered gastropub chefs.
Mark Gough (The Tollemache Arms, Buckminster, Leics), David Lem (Houghton’s at The Pear Tree, Woodhouse Eves, Leics), Sean Hope (The Olive Branch, Clipsham, Lincs) and Neil Dowson (The Lawns, Holt, Norfolk) select over 50 popular game dishes and seasonal puddings from their menus, and demonstrate how to prepare them quickly and easily at home.
Game for Gourmets, commissioned by Game-to-Eat, the campaign dedicated to increasing our enjoying of game, offers a whole host of ways to enjoy wild fare from the British countryside. Including pheasant, partridge, venison, grouse, duck, pigeon and rabbit, this book takes a wide-ranging look at making the most of game in its many forms.
Pigeon breasts with pea risotto, pan-roasted woodcock and hare in red wine with parpadelle make this book a special addition to your recipes collection. Usefully, it also takes you through the quandaries of seasonality, hanging game and wine matching. With game low in cholesterol and high in protein, it’s a healthy and comforting way to keep the cold out this winter.
For more information on game, visit: http://www.gametoeat.co.uk/