Good Game: British & European Game Cookery

By: Victoria Jardine-Paterson and Coline McKelvie
ISBN: 0-7641-5722-1
List Price: $31.56
Swan-Hill

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FIELD AND MOOR
- Red Grouse, Black Grouse, Ptarmigan and Capercaille
- Partridge
- Quail
- Rabbit
- Hare

MARSH AND WATER
- Duck
- Plover
- Wild Goose
- Snipe

WOODLAND
- Guinea Fowl
- Pheasant
- Woodpigeon, Turtle Dove and Collared dove
- Woodcock

DEER AND BOAR
- Venison
- Wild Boar

FISH
- Salmon
- Trout
- Pike and Carp

PIES, SAUCES AND STUFFINGS
- Terrines, Pies, Leftovers
- Sauces
- Accompaniments
- Stuffings
- Hanging Game
- Keeping and Serving Wine
- Preparation of Game
- Glossary of Cooking Terms
- Index
- Weights, Measures and Temperatures

From The Publisher:

Britain and Europe have long and fascinating traditions of superb game cookery, thanks to a wealth of delicious raw materials drawn from a wide variety of game mammals, birds, and fish.  British cooks are increasingly discovering the delights of eating wild game, both home produced and imported, and many varieties are now readily available in shops and supermarkets- wonderful wild flavours whigh are free of additives and low in fat, to suit today's discriminating tastes.

In this wide-ranging guide, cookery writer Vicky Jardine-Paterson and sportsman and wine-lover Colin McKelvie have joined forces to present a comprehensive selection of game- fur, feather, and fin- from the British Isles, the European Community and eastern Europe.

Each game species is introduced with a map showing its distribution, its common names in the different countries of Europe, and an account of its natural history and sporting role.  This is followed by a large and varied selection of recipes, from the simple to the sophisticated, from venison and wild boar to salmon, trout and pike, and from pheasant and grouse to quail and plover- starters an pates, casseroles and roasts, savouries and souffles.

Each section is rounded off with some appropriate wine suggestions and hints on keeping and serving good wines.

Everyone who loves game- the sportsman, the cook the 'foodie' and wine lover- will find this new book a source of delight and new ideas.

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Vicky Jardine-Paterson grew up as a diplomat's daughter in various parts of the world, including eastern and central Europe, and the Far East, a life which introduced her to all types of kitchens and cuisines.  Since her marriage in 1978 she has lived in southern Scotland where she has continued her love of cooking and entertaining, running a sporting lodge with her husband and two sons and using the wide variety of wild game that abounds locally.

Formerly a professional journalist in London, Vicky Jardine-Paterson worked successively for Harpers & Queen, The Telegraph Magazine, and Radio Times, and then as a freelance writer for various magazines and newspapers including The Sunday Times, Daily Express and London Evening News.  She has sat on local NHS and university boards and many other local organizations and appreciates the need for a game cookery book to cater for those who, like her, live life in a flying hurry.

Coline McKelvie is an independent publisher, and also a chartered biologist who writes extensively for the wildlife and field sports press.  He is author and editor of more than twenty books on game, wildlife and sport.  An active stalker, shooter and fisherman, with a keen interest in wines, Colin is married and lives in the Scottish Highlands.

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