Game – A modern approach to preparing, cooking & curing by Phil Vickery and Simon Boddy
Well-loved TV chef Phil Vickery and award-winning butcher Simon Boddy have come together to create a selection of mouth-watering game recipes, all using British game. These tempting recipes and expert advice put game firmly back on the menu whilst demystifying the subject, showing you how to prepare and cook a whole range of wildfowl, fish, feathered and furred game.
Phil’s inventive and internationally influenced dishes cover everything from Grilled Pheasant with Mango and Mint Dressing, Spiced Pigeon with Green LentilsandPotted Duck with Spiced Pears to Chunky Braised Boar with Smoked Ham, Japanese Mirin Salmon and Pan-Fried Sea Trout with Warm Tomato Fondue Sauce, while Simon guides you through the skills and techniques needed to create everything from Cold Smoked Air Dried Venison Haunch, Spiced Hareand White Chocolate Salami to Smoked Goose Bresaola. For the more adventurous, there is even a fascinating chapter on less familiar game, such as moose, ostrich and squirrel.
This gorgeous book is complete with stunning location photography making Game a perfect addition to every food lover’s bookshelf and something to treasure through the game season and beyond.
Phil Vickery is the resident chef of ITV’s This Morning and has appeared on ITV’s Saturday Cookbook, the BBC’s Ready Steady Cook and his own TV shows. He is the author of the bestselling Seriously Good! Gluten-free series and has been awarded a Michelin star.
Simon Boddy has been in the meat trade for nearly 30 years. He owns the award-winning Best Butchers in Milton Keynes. Together they wrote Pork: Preparing, curing & cooking all that’s possible from a pig (Kyle Books 2013).
Phil kindly gave 2 copies of this fabulous book our sure shot chef winners Scott Pendry of The West House and Conor Laker of Topes Restaurant, both hitting 10 out of 10 clays at the Kent Cookery School – Happy game cooking!
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