Nichola Fletcher's Ultimate Venison Cookery

by Nichola Fletcher

Overview

Winner of the 'Best Single Subject Book in the World' 2007 Gourmand Cookbook Awards. The title says it all. You'll find everything here from selecting and preparing meat to cooking it, carving it, and serving it with style and delicious accompaniments. Some recipes are frighteningly exotic, others can be whipped up in a few minutes and the instructions are always clear enough to give confidence to the least adventurous of cooks. It even includes recipes using hartshorn - shavings from antlers. Very much more than just a recipe book, it is a really good read, crammed with ideas and information and beautifully designed. The author and publisher have produced a classic --BASC Shooting and Conservation. Everything you'll ever need to know can be found in award-winning writer Nichola Fletcher's latest book, 'Ultimate Venison Cookery'. The recipes themselves are beautifully laid out with a preliminary comment, while ingredients are clearly listed and instructions are easy to follow. Tastefully done- excuse the pun - this is most likely to appeal to the serious cook, but has lots to offer the amateur. It covers the subject in minute detail - all you'll every need to know about venison. --The Scots Magazine

Product Details

ISBN-13:	9781846891557
Publisher:	Quiller
Publication date:	06/11/2007
Sold by:	Bookwire
Format:	eBook
Pages:	286
File size:	13 MB
Note:	This product may take a few minutes to download.

About the Author

Nichola Fletcher is regarded as one of the world's leading authorities on venison, and with her husband, she has started Britain's first deer farm. She has written five books and currently writes for The Financial Times. She lives in Scotland.

Table of Contents

Acknowledgements     7
Introduction: The sheer pleasure of venison     9
First catch your deer: Sources of venison, species and their sizes     13
The eating quality of venison: Tenderness, flavour, smell, succulence, juiciness and diet     25
Basics: The Venison Toolkit: Venison cuts, portion sizes and ingredients     31
Enrichments: Jelly, stock, marinades and rubs     45
Enough is good for a feast: Light dishes, starters, salads and stir-fry     59
Venison mince: Mince dishes, meatballs and burgers     83
Venison steaks: Cooking information, grilling, frying, barbecuing     99
Roasting venison: Cooking information, preparation, carving and cooking     129
Comfort food: slow-cooked venison: Stewing, braising, venison pies     167
The fifth quarter: Venison liver, heart, kidney and more     197
Pates, pies and terrines     213
Curing and smoking venison     221
Venison sausages, stuffings and puddings: How to make your own     233
Just desserts: Six venison curiosities     251
The nutritional value of venison     259
Preparing, boning and costing venison     263
Sources of information     275
Index     277