Fit For The Table
The cooks guide to game preparation-field to table
Birds, Fish, large and small game.
Author Mike Robinson, photography by Nick Ridley.
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 which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc as well as more unusual quarry such as squirrel and boar.
Detailed instructions show the correct way to gralloch, gut, skin and prepare the ga