We nominate 10 of the best game cookery books on the market.
Game & Gatherings
By Rachel Carrie
This 256-page hardback showcases 57 of Rachel’s game recipes, captured by acclaimed photographer Matt Austin. Particular highlights include pheasant katsu curry, pigeon pithiviers and rabbit stew with nettle dumplings.
Cost: £30+P&P (worldwide shipping available) or £40+P&P for a signed copy.
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This 500-page award-winning hardback contains recipes from 101 of the UK and Ireland's best-loved chefs and food writers. Includes everything from a simple but brilliant game sandwich to a classic venison Wellington. All proceeds from this book will directly benefit The Moorland Communities Trust and The Game and Wildlife Conservation Trust.
Venison – The Game Larder
By José Souto
This 264-page hardback contains 50 recipes from senior chef/lecturer in Culinary Arts at Westminster Kingsway College, José Souto, the game expert who gives masterclasses on preparation and game cookery to other chefs worldwide, as well as teaching a new generation of student chefs how to cook venison.
Cost: £30+P&P for signed copy
The Game Cookbook
By Clarissa Dickson-Wright & Johnny Scott
Covering everything there is to know about plucking, hanging, cooking and carving, the authoritative know-how and inventive flair of dedicated countrywoman Clarissa Dickson Wright shine through in 130 recipes that range from the classic quail thessalia or delicate potted grouse to the more exotic caibou roast or wild boar with sour plums and sea trout with swiss chard and walnuts.
The MeatEater Fish & Game Cookbook
By Steven Rinella
Widely respected for his knowledge of the outdoors, natural history and food, Steven is a masterful storyteller and this hardback includes personal stories as well as practical advice. It explains how to break down and cook wild game with step-by-step recipes and gorgeous photos.
Meat & Game
By Tom Kitchin
Tom's passion for game, and his ability to transform that passion into irresistible ways to enjoy it at home, is fully celebrated within the covers of this beautiful book. Pheasant and partridge scotch egg, hare cannelloni and the Ultimate 11s grouse sandwich are just some of the essential gamey recipes to try out and enjoy.
Countrywise Country Cookbook
By Mike Robinson
Written by Fieldsports Journal’s very own food writer Mike Robinson, this hardback is packed with information on selecting the best ingredients, eating seasonally and foraging, this book offers an invaluable source of information as well as a delicious collection of recipes.
Game: New Ways to Prepare, Cook & Cure (Hardback)
By Phil Vickery & Simon Boddy
Popular TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the subject by showing you how to prepare and cook a whole range of wildfowl, fish, feathered and furred game at home. Phil's inventive and internationally influenced dishes cover everything from pot roast coconut stuffed partridge and spiced pigeon with green lentils to Thai quail salad, Japanese mirin salmon and pan-fried sea trout with warm tomato sauce, while Simon guides you through the skills and techniques needed to create everything from hot-smoked partridge and spiced hare and chocolate salami to venison bresaola.
The Game Cook
By Norman Tebbit
The Rt. Hon. Norman Tebbit CH, PC, is a former Member of Parliament for Chingford and a keen amateur cook. Whether the recipe is a relatively simple casserole or a more challenging creation such as pheasant with apples and cream or rabbit with white wine and mushroom, Tebbit’s easy to follow style will guarantee consistent results.
Game: River Cottage Handbook No.15
By Tim Maddams
With an introduction by Hugh Fearnley-Whittingstall, Game is the indispensable guide to enjoying wild meat. Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. He then shares his seriously tasty recipes from the River Cottage kitchen, such as slow-roast spiced soy duck, quick-smoked duck, lasagne of game and wild mushrooms, partridge with pumpkin and cider, goose sausages, gamekeeper's pie and roasted hen pheasant with all the trimmings.