2009 1st edition. Quiller Publishing. Shrewsbury, Shropshire.
Spiral bound hardback. Pp128. Colour photographs by Nick Ridley throughout. Fine new copy. Published at GBP 16.95. Special introductory price!
"You've caught your game - now how do you prepare it for the table? ...A step by step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc. as well as more unusual quarry such a squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking ...an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game".