Uitimate Venison Cookery »

No ordinary cookbook, Nichola Fletcher's Ultimate Venison Cookery shares Nichola's lifetime of experiences cooking with venison, including preparations. Fletcher eloquently explains why venison fits so perfectly into the modern lifestyle: Free range, healthy, lean, and full of flavor, it makes sensational rich dishes. It is also perfect for light, quick cooking, simple and succulent.

About the Author:
Nichola Fletcher is regarded as one of the world's leading authorities on venison, and with her husband, she has started Britain's first deer farm. She has written five books and currently writes for The Financial Times. She lives in Scotland.

Acknowledgements     7
Introduction: The sheer pleasure of venison     9
First catch your deer: Sources of venison, species and their sizes     13
The eating quality of venison: Tenderness, flavour, smell, succulence, juiciness and diet     25
Basics: The Venison Toolkit: Venison cuts, portion sizes and ingredients     31
Enrichments: Jelly, stock, marinades and rubs     45
Enough is good for a feast: Light dishes, starters, salads and stir-fry     59
Venison mince: Mince dishes, meatballs and burgers     83
Venison steaks: Cooking information, grilling, frying, barbecuing     99
Roasting venison: Cooking information, preparation, carving and cooking     129
Comfort food: slow-cooked venison: Stewing, braising, venison pies     167
The fifth quarter: Venison liver, heart, kidney and more     197
Pates, pies and terrines     213
Curing and smoking venison     221
Venison sausages, stuffings and puddings: How to make your own     233
Just desserts: Six venison curiosities     251
The nutritional value of venison     259
Preparing, boning and costing venison     263
Sources of information     275
Index     277