Forty years of experience are condensed into this pocket-sized book of forty easy-to-make recipes which showcase the ermous versatility of venison. Nichola Fletcher explains the many types of venison and the various methods of cooking it, from inspiring and exciting contemporary dishes to much-loved favourites.
Nichola Fletcher has written a number of highly acclaimed cookery books, including Charlemagne's Tablecloth, Nichola Fletcher's Ultimate Venison Cookery, Caviar; A Global History and The Meat Cookbook. She and her husband started Britain's first deer farm in 1973, and Nichola has devoted her life since then to helping people to appreciate, understand and cook venison and other game meats. She was awarded the 1994 Scottish Food Achievement Award for her work for the Scottish venison industry.