by Victoria Jardine-Paterson and Colin McKelvie
Good Game is a new departure in game cookery books, drawing together from all over Europe a wide range of traditional and modern recipes. Over 25 different species of game animals, birds and fish are included, each in a separate section, in which Colin McKelvie gives an introduction to its natural history and hunting traditions. There are useful practical sections on the preparation of game for the kitchen, with easy to follow illustrations.
Britain and Europe have long and fascinating traditions of superb game cookery, thanks to a wealth of delicious raw materials drawn from a wide variety of game mammals, birds and fish. British cooks are increasingly discovering the delights of eating wild game, both home produced and imported, and many varieties are now readily available in shops and supermarkets -- wonderful wild flavors which are free of additives and low in fat, to suit today's discriminating tastes.
In this wide-ranging guide, cookery writer Vicky Jardine-Paterson and sportsman and wine-lover Colin McKelvie have joined forces to present a comprehensive selection of game -- fur, feather, and fin -- from the British Isles, the European Community and eastern Europe.
Each game species is introduced with a map showing its distribution, its common names in the different countries of Europe, and an account of its natural history and sporting role. This is followed by a large and varied selection of recipes, from the simple to the sophisticated, from venison and wild boar to salmon, trout and pike, and from pheasant and grouse to quail and plover -- starts and pâtés, casseroles and roasts, savories and soufflés.
Each section is rounded off with some appropriate wine suggestions and hints on keeping and serving good wines.
Everyone who loves game -- the sportsman, the cook, the 'foodie' and wine lover -- will find this new book a source of delight and new ideas. A sampling of a few recipes found in the pages of this book are:
| Venison Fillet with Chanterelle Sauce | Quenelles de Brochet | Tjälknöl |
| Woodcock in Wine and Tomatoes | Curried Pheasant Tartlets | Anguilla al Vino Rosso |
| Forester's Snipe | Gunea Fowl with Raspberries | Pheasant Breasts in Basil Sauce |
| Saffron Sauce | Courgette (Zucchini) Salad | ... and many, many more recipes! |
Webmaster's note: Many of these recipes work for North American game, such as those for "red stag" will work wonderfully with venison harvested in North America.
About the Authors:
Vicky Jardine-Paterson grew up as a diplomat's daughter in various parts of the world, including eastern and central Europe, and the Far East, a life which introduced her to all types of kitchens and cuisines. She has lived in southern Scotland since 1978 and has continued her love of cooking and entertaining, running a sporting lodge with her husband and two sons and using the wide variety of wild game that abounds locally. Formally a Professional journalist in London, Vicky Jardine-Paterson worked successively for Harpers & Queen, The Telegraph Magazine, and Radio Times, and then as a freelance writer for various magazines and newspapers including The Sunday Times, Daily Express and London Evening News. She has sat on local NHS and university boards and many other local organizations and appreciates the need for a game cookery book to cater for those who, like her, live life in a flying hurry. Colin McKelvie is an independent publisher, and also a chartered biologist who writes extensively for the wildlife an dfield sports press. He is author and editor of more than twenty books on game, wildlife and sport. An active stalker, shooter and fisherman, with a keen interest in wines, Colin is marriend and lives in the Scottish Highlands. |
Paperback, 218 pages; 7-1/8'' x 9-5/8''
ISBN 1-904057-10-1
