The Hunter's Guide to Preparing and Cooking Game: A Handbook of Practical Techniques: How to Dress and Cook Game in the Field, with 30 Classic RecipesPaperback, 16 April 2013

A complete guide to preparing and cooking game, whether it's a hard-won kill, or a field-fresh purchase from a game merchant. Illustrated sequences take you through every stage of butchery: plucking and trussing a whole bird for roasting for example, filleting a partridge breast, de-boning a haunch of venison, skinning a rabbit, or trimming a rack or boar ribs.