NICHOLA FLETCHER'S ULTIMATE VENISON COOKERY. By Nichola Fletcher.

2007 1st edition. 4to (195 x 254mm). Pp286. Two-tone illustrations. Laminated boards, issued with matching dust-wrapper.

This is "no ordinary cookery book but the sharing of a lifetime's experiences. As well as a delicious book to read and savour, this is an eminently practical manual for cutting, preparing and cooking venison". Venison cookery with a modern emphasis on the meat's healthy qualities. Chapters include: The sheer pleasure of venison; First catch your deer; The eating quality of venison; Basics, the venison toolkit; Enrichments; Enough is good for a feast; Venison mince; Venison steaks; Roasting venison; Comfort food, slow-cooked venison; The fifth quarter; Pates, pies and terrines; Curing and smoking vension; Venison sausages, stuffings and puddings; Just desserts; The nutritional value of venison; Preparing, boning and costing venison.