Hunters Guide To Preparing And Cooking Game

Published: 22 March 2013
Author: Parle, Andy
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A guide to preparing and cooking game, whether its a hard-won kill, or a field-fresh purchase from a game merchant. It includes illustrated sequences that take you through every stage of butchery: plucking and trussing a whole bird for roasting for example, filleting a partridge breast, de-boning a haunch of venison, and skinning a rabbit.
Published: 22 March 2013
Author: Parle, Andy

Country of Origin : United Kingdom
Illustrations : Over 760 Photographs
Number Of Pages : 160
Year of Publication : 2013

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Catalogue No: 1780192444