Following the success of "Venison: The Game Larder", which celebrated and advised on the cooking and preparation of traditional game, this new title levels the same attention at game birds. Information on plucking, preparing, filleting, smoking, barbecuing and butchery, alongside recipes for sloe gin game pie, pigeon tikka and more.
Over 50 of the latest recipes showcase the increasingly popular wild and healthy meat of venison. Not just a dynamic cookbook from top chef and wildlife enthusiast Jose Souto but a sumptuous photographic celebration of these noble beasts.
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