A Hunter's Step-by-Step Guide to Cooking Game

The joy of hunting, and the deep satisfaction of having hunted well, is part of our human psyche, even if for many of us it is now a subconscious one. The pleasure of a day out on the moors, in the mountains, woods or marshlands, using outdoor skills such as tracking, stalking or simply patiently waiting, is to respect and honour wild food; whether you are blackberry picking or stalking a stag. This, combined with knowing the land where you hunt, studying the animals, learning to read the environment, and working for your evening meal, is all part of the hunting experience.

This book comprises a complete handbook of what to do with your game, whether it's your own hard-won kill, or a field-fresh purchase from a game merchant. Animals covered include upland birds and waterfowl, small furred game, red deer, wild boar and goat, and the illustrated sequences take you through every stage of butchering, whether you are trussing a whole bird for roasting, filleting a partridge breast, de-boning a haunch of venison or trimming a rack of boar ribs. There is also a wealth of advice on storing, hanging and cooking these delectable meats, including information on traditional accompaniments and flavourings.

A fabulous selection of delicious recipes follows the preparation sequences, featuring many classic and contemporary dishes. Traditional game favourites such as roast partridge with caramelized pears, duck with orange sauce, roast goose, and crofter's pie sit happily with more modern dishes such as squirrel and ham skewers, potted rabbit, and barbecued goat cutlets. With recipes for all tastes and all levels of experience - from simple warm duck liver salad to a wonderfully elaborate Moroccan pigeon pie, this book holds everything the lover of game cooking needs to know.

About the Authors

international clients. His shooting experiences include driven grouse, high pheasants, truly wild partridges and woodcock, and stalking for all the main species. Robert is also an experienced journalist and has written regularly for the sporting press for over 12 years including regular articles in The Field, The Shooting Gazette and The Shooting Times. He has also contributed to Esquire and Country Life. His articles cover subjects as various as game restaurant reviews, celebrity chef interviews, shoot reports and debates on shooting ethics and hunting traditions.

Jake Eastham is a dedicated and respected photographer who has spent all his working life in the countryside, where he has developed a passion for shooting and fishing. Jake's photography is highly respected and has taken him on commissions all over the United Kingdom and overseas. His clients include Holland & Holland, Land Rover Gear, River Cottage and The Field. Jake's countryside, field sport and country lifestyle images are admired and collected across the globe.

Andy Parle, who devised and wrote the recipes for the book, is a chef with 25 years experience, working in various high-quality restaurants including, among others, 2 Michelin-starred restaurants; Adlards in Norwich and London Canteen in Chelsea. Now back in his native Norfolk, as chef/director of the Walpole Arms awarded a Michelin bib gourmand for the last 6 years Andy's cooking specializes in the bountiful game and local produce that his county offers. Andy is also currently involved in creating unique wedding and dinner party experiences.