Once the preserve of country dwellers, game is now found in butchers’ shops and supermarkets all over the country. Yet despite this, many people are still apprehensive about cooking this extraordinarily versatile, varied and protein-packed meat.
In this book, Claire Macdonald includes recipes for pheasant, grouse, partridge, hare, wild boar, wild duck, woodcock, snipe and venison. In addition to traditional recipes and those with a more modern twist – Stir-fried Pheasant with Sugarsnaps, Ginger, Garlic and Lime; Wild Duck Shepherd’s Pie with Celeriac Mash; and Hare Marinated and Casseroled with Blood Oranges and Shallots – she also offers suggestions for stuffings, sauces and other accompaniments. A range of imaginative ideas for game combinations completes this eminently practical book from one of the country’s most popular cookery writers.