Fit for Table
The Cook's Guide to Game Preparation – Field to Table
Youve caught your game now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking, this unique book will be an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game
Reviews for 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,
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.
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