The Venison Bible

(Paperback, Reissue)

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Description

Nichola Fletcher has been a key champion of venison for over four decades and was awarded an MBE for services to the venison industry.

In this book she gives fail-safe instructions for the different cooking methods (grilling, frying, roasting and slow-cooking) as well as discussing wild, farmed, red, fallow, roe and muntjac deer. Over 40 recipes show the enormous versatility of this low-fat meat, contrasting the traditional with exciting contemporary dishes like venison steaks with lime, fennel and honey, or Thai-spiced venison casserole. A much-requested section on what to serve with venison completes this imaginative introduction to one of the UK's most popular speciality meats.

Author Bio

Nichola Fletcher has written a number of highly acclaimed cookery books, including Charlemagnes Tablecloth, Nichola Fletchers Ultimate Venison Cookery, Caviar: A Global History and Birlinns The Venison Bible. In 2014 she was awarded an MBE for services to the Scottish venison industry.

Bob Dewar has illustrated over 40 books, and his work has featured in the Scotsman, Herald, Sunday Post and Scottish Field.