River Cottage Handbook
Tim Maddams is head chef at the River Cottage Canteen. Having grown up on his family's farm in Wiltshire, he went on to work with Fergus Henderson, Alistair Little, Marco Pierre White, and Mark Hix, before returning to southwest England to work with Hugh Fearnley-Whittingstall. A key spokesperson in the arena of responsibly sourced produce, he also founded his own company, Green Sauce, in 2012, where he teaches, cooks, and consults on ethical food.
rivercottage.net / @TimGreenSauce
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 alternative 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, followed by a discussion of ethical and sustainable hunting, preservation, and seasonality. Next, he gives a step-by-step guide to skinning, feathering, and butchering techniques (and how to buy game meat if you don't have a fresh supply). Lastly, he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-Roast Spiced Soy Duck, Quick-Smoked Mallard, Pheasant and Wild Mushroom Lasagna, 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 and color photography throughout, Game is the indispensable guide to enjoying wild meat.
If you have yet to come across the River Cottage Handbooks, I can't recommend them enough.
In the fifteenth River Cottage Handbook, Tim Maddams offers a comprehensive guide to harvesting and preparing game and provides a host of delicious recipes.