“An enjoyable and practical guide to dealing with game in the kitchen. Partridge, duck, venison, pheasant and grouse are all managed imaginatively.” —The Express
On visiting his local butcher, Norman Tebbit, food lover and family cook, wondered why people would rather buy tasteless, factory-farmed chicken when they could eat good-quality game often for less money. “I think mostly,” replied the butcher, “it’s because they don’t know how to cook them—and they think it would be very difficult.”
First published in 2009 and unavailable for many years, this is a revised, updated and redesigned edition, now containing new recipes, of this immensely popular cookbook. Norman Tebbit showcases his favorite game recipes including pheasant, partridge, duck, grouse, wood pigeon, woodcock, deer, rabbit, and many more. Whether the recipe is a relatively simple casserole, or a more challenging dish, the easy-to-follow style guarantees consistent results. The book also includes a concise guide to game, instructions on preparation, advice on kitchen equipment, handy conversion charts, and individual hints and tips on the various game included.
Written with humor, The Game Cook is a practical handbook of mouthwatering recipes for eco-cooks, traditional food-lovers and those who are looking for some money-saving ways to provide tasty, wholesome meat dishes to the family.
“How to cook a catalogue of beasts [Norman] has stalked and bagged during a lifetime as a keen game shooter.” —Independent
