Hunter's Guide to Preparing and Cooking Game

This is a handbook of practical techniques: how to dress and cook game in the field, with 30 classic recipes. It is an illustrated guide on how to dress, butcher and cook wild game, including upland birds and waterfowl, small furred game, small and large deer, wild boar and goat. It is a valuable resource for the hunter who shoots game as well as those who buy their game but want to prepare it themselves, with instructions on plucking, drawing, filleting, skinning and jointing all the animals featured. Techniques and projects are shown in step-by-step photographs, making the tasks absolutely clear. It includes 30 fabulous recipes adapted for preparing on a camp fire, with instructions on cooking game outside. This book celebrates the deep satisfaction and pleasure to be found in hunting, prepping and eating wild game. This book is a complete guide to preparing and cooking game, whether it's a hard-won kill, or a field-fresh purchase from a game merchant. Illustrated sequences take you through every stage of butchery: plucking and trussing a whole bird for roasting for example, filleting a partridge breast, de-boning a haunch of venison, skinning a rabbit, or trimming a rack of boar ribs. There is also a wealth of advice on storing, hanging and cooking these delectable meats, including hints and tips on traditional accompaniments. With 30 delicious recipes featuring both classic and contemporary dishes, all cooked in the field on a camp fire or hot coals, this book contains everything the lover of game needs.

Robert Cuthbert is the owner of Serious Shooting Ltd, a boutique sporting agency. He has also written regularly for the sporting press for over 12 years. Jake Eastham is a dedicated and highly respected photographer with a passion for shooting and fishing and a particular skill in country sports and food photography. Andy Parle is a chef with 25 years' experience, working in various high-quality establishments.