BUTCHERING SMALL GAME AND BIRDS: RABBITS, HARES, POULTRY AND WILD BIRDS. By John Bezzant.

2012 1st edition. Large 8vo (196 x 253mm). Pp109,ii[ads]. Colour photographs throughout, monochrome line illustrations. Laminated boards, issued without a dust-wrapper.

John Bezzant's view is that all parts of the animal can and ought to be used In this, his new book, he shows us how to do it. Points covered include; "equipment and how to use and maintain knives correctly; how to humanely dispatch the animal or bird for butchering with speed, precision and almost no suffering; butchery techniques including basic small game and bird anatomy, meat inspection and hygiene and dealing with aged birds and animals; paunching, removal of offal, extraction of shot, skinning, plucking, drawing and dressing birds, washingcarcases, jointing rabbits and hares, trussing; the preservation of meat, preparing meat for the freezer and hanging and curing of skins". This is a useful read for those to whom small game and birds, domestic and wild, are a regular menu item.