3 Review(s)

Nichola Fletcher has been a key champion of venison for over four decades and was awarded an MBE for services to the venison industry. In this book she gives fail-safe instructions for the different cooking methods (grilling, frying, roasting and slow-cooking) as well as discussing wild, farmed, red, fallow, roe and muntjac deer. Over 40 recipes show the enormous versatility of this low-fat meat, contrasting the traditional with exciting contemporary dishes like venison steaks with lime, fennel and honey, or Thai-spiced venison casserole. A much-requested section on what to serve with venison completes this imaginative introduction to one of the UK's most popular speciality meats.