"Cooking Wild Meat" - Game Cookbook

Summary: "Too often judged to be too strong in taste, too dry or difficult to cook, game meat suffers from many prejudices. This book invites you to (re)discover this tasty and sustainable meat through 40 modern and inventive recipes from chef Bruno Doucet: wild boar ham makis, venison filet mignon tataki style, venison kebab, skewers... Cuts, seasonality, nutritional values, venison industry, here you will dust off all your preconceptions about wild boar, venison and venison. So much proof that this wild meat can reinvent itself and become part of everyday life." Book format: 170 x 225 mm, 160 pages Keep it handy in your kitchen so you never run out of inspiration! What does this book contain? Throughout your reading, you will be able to discover: Starters and main courses made by chef Bruno Doucet including some game charcuterie recipes. New recipes from Bruno Doucet's guests: - the two-starred chef Olivier Nasti ** - the three-starred chef, Emmanuel Renaut *** - the three-starred chef, Arnaud Donckele *** - the famous chef, Julien Duboué Sauce recipes to accompany your wild boar, deer and roe deer meats, in winter as in summer, for light and gourmet dishes. The cutting techniques of our butchers and the expert advice of the chefs to cook your game meats to perfection. The presentation of big game and the venison industry to understand the issues surrounding its consumption. A must-have for Christmas!