by Johnny Jumbalaya
* 94 pages
Survival food they may be at times, but rabbit, venison and pheasant are also traditional game meats, and this non-traditional collection of recipes will provide you with plenty of different ways of cooking them up. Have you ever tried venison with a chocolate-chilli sauce for example? Or explored rabbit liver as an ingredient for game pate with ethnic style twists such as Malay curry, or mustard and rum?|
And how about Venison with damsons or in a peach sauce, or the highly unusual 'Rabbit with Gunshot Sauce'?.
Like most of JJ's other guides, the recipes are designed for single serving portions with the quantities simply multiplied by the number of mouths to feed, and although the recipes are really designed for the home kitchen many could be adapted for the outdoors' cook. There are also notes on some commonly found edible wild plants which may be incorporated into the recipes, and some guidance notes on safe foraging.
ISBN 0 9544158 6 8
94 pages / Wire Bound
UK P&P: £1.75