This beautifully illustrated book offers a complete collection of game recipes, whether you are cooking your own hard-won kill, or have a field-fresh purchase from a butcher or game merchant. There are chapters on feathered game; deer, boar and goat; and finally small furred game. Dishes range from classics such as roast woodcock with fried bread, game chips and watercress; salmis of quail; and a wonderful traditional rabbit and game pie, to contemporary interpretations like wild boar, chi...