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You've 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 that is easy to follow.
All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, and deer, as well as more unusual quarry such as squirrel and boar. Detailed instructions with step-by-step color photos show the correct way to gut, skin, and prepare game for cooking.
All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, and deer, as well as more unusual quarry such as squirrel and boar. Detailed instructions with step-by-step color photos show the correct way to gut, skin, and prepare game for cooking.
Additional Information
| Author | Mike Robinson |
| Binding | Spiral-bound |
| Number of pages | 128 |
| Publisher | Stackpole Books |
| Published | 2009 |
| Edition | 1st |
| ISBN-10 | 0811704572 |
| ISBN-13 | 9780811704571 |
| Size | 25 x 21 x 1.8 cm |
| Normally ships in* | On backorder-- 10 days or more |
| Media | Book |
| Weight | 680 grams |
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