THE CLAIRE MACDONALD GAME COOKBOOK. By Claire MacDonald. Paperback edition.

(2015) 2018 paperback edition. 4to paperback (190 x 233mm). Pp150. Colour photographs by Laurie Campbell.

"Once the prerogative of country dwellers, game is now found in butchers' shops and supermarkets all over the country." Advice and instruction on what to do with game from the butcher's shop - in smaller quantities and possibly more varied selections than the seasonal gluts potentially available to the rural cook. Claire Macdonald offers basic advice on the various game meats, accompanied by a wide and varied selection of recipes for pheasant, wild duck, partridge and snipe, woodcock, venison, hare, wild boar and wild salmon. Recipes and cooking methods are included for dealing with more than one type of meat at a time. Also included is "useful information on what combines well with different types of game - lentils, beans, root vegetables, dark green vegetables and mushrooms - and sauces and jellies that make excellent accompaniments. [Claire Macdonald] also shows how game can be combined - game pie, for example, can be composed of pheasant, grouse, a leg of hare or a partridge. Similar recipes include, game pudding with a lemon and thyme suet crust, game stock, game soup, salmis of game, game terrine, game with an oatmeal crumble, potted game with walnuts, and game shepherd's pie."Chapters include: Game combinations; Sauces, stuffings and accompaniments; Pheasant; Grouse; Partridge; Hare; Wild boar; Wild duck; Woodcock and snipe; Venison.Accessible and successful recipes.