Product Description

As well as being a delicious book to read and savour, this is an eminently practical manual for cutting, preparing and cooking venison to perfection. Nichola Fletcher explains why venison fits so perfectly into our current lifestyle. Free-ranging and healthy, lean and full of flavour, it makes sensational rich winter dishes, but is also perfect for light, quick cooking, simple and succulent - fast food for gourmets, beginners, and summer eating

Product Details

• Amazon Sales Rank: #50265 in Books
• Published on: 2007-06-11
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 286 pages

Review
The title says it all. You'll find everything here from selecting and preparing meat to cooking it, carving it, and serving it with style and delicious accompaniments. Some recipes are frighteningly exotic, others can be whipped up in a few minutes and the instructions are always clear enough to give confidence to the least adventurous of cooks. It even includes recipes using hartshorn - shavings from antlers. Very much more than just a recipe book, it is a really good read, crammed with ideas and information and beautifully designed. The author and publisher have produced a classic --BASC Shooting and Conservation

The author has run her own venison business for 30 years, as well becoming an award-winning food writer, and travels the world to talk about all aspects of venison, running practical workshops and demonstrations, Her knowledge and enthusiasm for the subject makes the book a bit more than just a cookbook. A useful addition to any kitchen with an imagination! --Shooting Gazette

Everything you'll ever need to know can be found in award-winning writer Nichola Fletcher's latest book, 'Ultimate Venison Cookery'. The recipes themselves are beautifully laid out with a preliminary comment, while ingredients are clearly listed and instructions are easy to follow. Tastefully done- excuse the pun - this is most likely to appeal to the serious cook, but has lots to offer the amateur. It covers the subject in minute detail - all you'll every need to know about venison. --The Scots Magazine

About the Author
Nichola Fletcher is regarded as one of the world's leading authorities on venison. A member of The Guild of Food Writers, she has written five books on the butchering, preparation and cooking of game meats.

Customer Reviews

Excellent
I have been given this book by my husband(with a personal dedication by the author) after my husband had watched one of her cookery demonstrations.

I read the book from cover to cover - like a novel, and got a lot of new ideas for 'tweaking' some of my old favourites, with excellent and much praised results. I have also tried several of the recipes 'as is' and I must say, from the description of processes to end result it was easy to follow and delicious to eat.

If I were really pedantic I would have this one complaint to make: Being German by birth and having grown up in the countryside in Germany and subsequently having been involved with hunting in all variations whilst growing up and now being a 'Gun' myself (also my Mum is a trained Chef and passed her knowledge on to me)I was a bit disappointed about some of the comments about the "German treatment" of venison with heavy spices, marinades, etc.

I am not saying that this does not exist any longer (I myself have treated "old Bucks" in such a way with excellent results!!) but if Nichola would travel to Germany herself and speak to some of the hunters wives and/or chefs she would be amazed at how game is treated and prepared with respect for the animal and preserving it's natural flavours.

Nevertheless, this does not distract from the fact that Nichola really knows her stuff! Having prepared Venison for the last thirty years on a regular basis (amongst all other game) I can highly recommend this book to anybody who wants to get their "first taste" of venison or to anybody who is slowly running out of new ideas to do this wonderful meat justice...