Listen to a sample
Game
River Cottage Handbook (Book 15)
- Author
- Tim Maddams
- Publisher
- Bloomsbury Publishing
- Publish Date
- 25 April 2024
- Run Time
- 4 hours 32 minutes
- Format
- Audiobook
What to expect
Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.
Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don’t have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper’s pie and Roasted hen pheasant with all the trimmings.
With an introduction by Hugh Fearnley-Whittingstall, Game is the indispensable guide to enjoying wild meat.
Critics Review
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If you have yet to come across the River Cottage Handbooks, I can’t recommend them enough
Rachel Khoo, Daily Mail
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Delicious recipes
Shooting Times and Country Magazine
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An invaluable guide
Sphere
User Reviews
No reviews yet.
Details
- Author
- Tim Maddams
- Narrator
- Hugh Fearnley-Whittingstall, Kristin Atherton
- Duration
- 4 hours 32 minutes
- Release Date
- 25 April 2024
- ISBN
- 9781526677532
- Format
- Audiobook
- Publisher
- Bloomsbury Publishing
- Genre
- Cookery / food by ingredient: meat and game
Synopsis
Bloomsbury presents Game by Tim Maddams, read by Hugh Fearnley-Whittingstall and Kristin Atherton.Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don’t have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper’s pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall, Game is the indispensable guide to enjoying wild meat.
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