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Product Description
Review
If you've ever wanted to learn how to prepare game, or have had a couple of goes and are looking to hone your technique, then this book is for you. --Shooting Gazette
This book will act as an invaluable guide for those eager to delve into the nitty-gritty of taking game from field to fork... it will have a pride of place in every country kitchen. --The Field
At last, a clear and simple guide to plucking, gutting, skinning and generally preparing game for cooking. Each step is preparation is briefly described and then clearly demonstrated in Nick Ridley's superb photographs. Althogether a sensible, practical book that ensures you get the best from what you shoot. --BASC Shooting & Conservation
'The photographs by Nick Ridley are superb and complement the excellent and effective text. The short foreword is well worth reading and bearing in mind. I did like the last sentence where the author says, Remember, it is our duty as sportsmen and women to eat what we shoot or catch. There is a wide range of quarry from deer to woodcock and salmon to wood pigeon and this is definitely a book to consider for Christmas, whatever your taste'. --Highland News
With explicit pictures, it guides the cook on everything from plucking a pheasant to gutting a boar. With the game season now well underway and people looking for alternatives to turkey, this could be a very timely addition to the bookcase. --AGA Living
'Even if you were familiar with breasting out pigeons or pheasant, would you know how to prepare a squirrel, or boar, for the table? Maybe not, so this is where this excellent book by top chef Mike Robinson comes to the fore... The spiral binding format aids ease of use in the larder or kitchen. Highly recommended'. Sporting Gun
'...invaluable to any keeper who has culinary tendencies or who sells game direct to the consumer. Clear photographs give step-by-step instructions on how each cut is done. Keep a copy in your game larder and kitchen!'. NGO Keeping the Balance
This book will act as an invaluable guide for those eager to delve into the nitty-gritty of taking game from field to fork... it will have a pride of place in every country kitchen. --The Field
At last, a clear and simple guide to plucking, gutting, skinning and generally preparing game for cooking. Each step is preparation is briefly described and then clearly demonstrated in Nick Ridley's superb photographs. Althogether a sensible, practical book that ensures you get the best from what you shoot. --BASC Shooting & Conservation
'The photographs by Nick Ridley are superb and complement the excellent and effective text. The short foreword is well worth reading and bearing in mind. I did like the last sentence where the author says, Remember, it is our duty as sportsmen and women to eat what we shoot or catch. There is a wide range of quarry from deer to woodcock and salmon to wood pigeon and this is definitely a book to consider for Christmas, whatever your taste'. --Highland News
With explicit pictures, it guides the cook on everything from plucking a pheasant to gutting a boar. With the game season now well underway and people looking for alternatives to turkey, this could be a very timely addition to the bookcase. --AGA Living
'Even if you were familiar with breasting out pigeons or pheasant, would you know how to prepare a squirrel, or boar, for the table? Maybe not, so this is where this excellent book by top chef Mike Robinson comes to the fore... The spiral binding format aids ease of use in the larder or kitchen. Highly recommended'. Sporting Gun
'...invaluable to any keeper who has culinary tendencies or who sells game direct to the consumer. Clear photographs give step-by-step instructions on how each cut is done. Keep a copy in your game larder and kitchen!'. NGO Keeping the Balance
Product Description
Youve caught your game now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking, this unique book will be an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game.
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Customer Reviews
Most Helpful Customer Reviews
8 of 8 people found the following review helpful
Format:Paperback
First class guidance, shows all you will need to make a decent job of butchering anything properly, just follow the photos and you'll be very proficient in no time.
Gives you a lot of confidence and the pages are wipe clean as well.
Gives you a lot of confidence and the pages are wipe clean as well.
Format:Paperback
What a great book, the pictures are amazing, I think I could have a go at butchering from it, if only i hadnt had the wake up call of how messy it all looks....
Format:Paperback
A really useful book - mostly pictures but detailing every step to prepare game and fish. Also being spiral bound this makes it really easy to leave open whilst you follow the pictures. A must for anyone new to skinning, plucking, gutting and filleting.
Most Recent Customer Reviews
bought as a present
My son requested the book - verdict just the information necessary for the task. ie preparing various types of game once shot etc.
Published 5 months ago by wbbookrev
Excellent book
The book takes you literally from catch to making the game 'fit for the table'. Step by step instructions. Simply written. You really don't need anything else.
Published 9 months ago by K. Miller
" Fantastic Book "
This Book is Fantastic in helping you to learn how to prepare game for table.
Did our first duck this weekend!
Did our first duck this weekend!
Published 16 months ago by tbh20000
Listmania!
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