Fit for Table

A clear and simple guide to plucking, gutting, skinning and generally preparing game for cooking. Each step in preparation is briefly described and then clearly demonstrated in Nick Ridley’s superb photographs. Altogether a sensible, practical book that ensures you get the best from what you shoot.

BASC, Shooting & Conservation Magazine

If you’ve ever wanted to learn how to prepare game, or have had a couple of goes and are looking to hone your technique, then this book is for you,

Shooting Gazette

Even if you were familiar with breasting out pigeons or pheasant, would you know how to prepare a squirrel, or boar, for the table? Maybe not, so this is where this excellent book by top chef Mike Robinson comes to the fore… The spiral binding format aids ease of use in the larder or kitchen. Highly recommended.

Sporting Gun

Invaluable to any keeper who has culinary tendencies or who sells game direct to the consumer. Clear photographs give step-by-step instructions on how each cut is done. Keep a copy in your game larder and kitchen.

NGO Keeping the Balance