Stuffed with classic recipes for all the game you can name, from the land (grouse, partridge, pheasant, pigeon, woodcock, mallard, hare, wild goose, venison) to the sea and rivers (trout, salmon and other fish). Lousada provides hands-on how-tos on plucking, cleaning, trussing and cooking, plus roasting times and shooting seasons. Recipes include all kinds of European-influenced recipes including patés, puddings and pies.

Game of all kinds, whether feathered, furred or scaled, has been a staple part of the British diet from the beginning

In this attractive book Patricia Lousada deals with those types of game the average cook is likely to come across, and gives a range of recipes for each. The section on game birds covers grouse, partridge, pheasant, quail, pigeon, snipe, woodcock and wild duck; that on animals, venison, boar, rabbit and hare, and that on fish, the sporting river fish like salmon and trout, the tish of lakes and canals like perch and pike and the game fish of the sea, among them shark and swordfish. Chapters on Patés, Pies and Puddings, Vegetables specially chosen to complement game and Sauces, Stocks and Soups lead up to a section on rarer game giving basic instructions for the intimidated cook.

Especially useful is the Introduction, which gives information about marinating, trussing, barding and larding and other basic techniques,and a table of seasons and roasting times.

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An Introduction to... Cooking with Game

Choosing wild game has so many advantages and benefits for the planet, and for you. Alongside being a sustainable choice and reducing your carbon footprint, you can enjoy tasty and versatile meals at an affordable price. It’s easy to make swaps from your usual farmed meats to create delicious mid-week meals; choose wild venison steak over beef, pheasant or partridge instead of chicken in a curry, a rabbit ragu instead of beef mince or even a wild duck for your Sunday roast.