WILD MEAT: FROM FIELD TO PLATE (HB)

An illustrated guide to game meat for hunters and cooks alike who rate free-range above factory-fed. Step-by-step harvesting techniques, complete with illustrations, feature alongside more than 80-plus delicious recipes covering a broad range of species such as hare, pig, deer and pheasant, and even camel and kangaroo. Recipes include Rabbit Terrine, Goat Rendang, Camel & Green Olive Tagine and Crispy Five-spice Goose. The book also provides the ultimate harvester’s larder, a dry-ageing guide and how-to instructions for sausage making and charcuterie.