Once the prerogative 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 extraordinary
versatile, varied and protein-packed meat. In this book Claire Macdonald
de-mystifies game cooking, with a wide and varied selection of recipes
for pheasant, wild duck, partridge and snipe, woodcock, venison, hare,
wild boar and wild salmon. In addition to tips on roasting, she also
includes useful information on what combines well with different types
of game - lentils, beans, root vegetables, dark green vegetables and
mushrooms - and sauces and jellies that make excellent accompaniments.
She also shows how game can be combined - game pie, for example, can be
composed of pheasant, grouse, a leg of hare or a partridge. Similar
recipes include, game pudding with a lemon and thyme suet crust, game
stock, game soup, salami of game, game terrine, game with an oatmeal
crumble, potted game with walnuts, and game shepherd's pie.
