First, catch your deer; second, determine the eating quality of venison before delving into your toolkit in order to prepare one of the most succulent of cuts with this brilliantly practical manual for cutting, preparing and cooking venison perfectly, by your side. With illustrations & helpful diagrams on the various cuts of meat and even how to hand-link your own sausages by Nichola herself, this cookery book is packed full of recipes that will tantalise your taste buds ranging from heart-warming comfort food to some more experimental flavour combinations (especially within the dessert section), such as: hot and spicy venison chorizo, raspberry tea smoked venison, venison curry, raised venison pie, venison meatballs with paprika and sour cream, venison stew and even Scotch whisky venison sausages.
Year of Publication
Nichola Fletcher is regarded as one of the world's leading authorities on venison. A member of The Guild of Food Writers, she has written five books on the butchering, preparation and cooking of game meats.