Fit for Table

by Mike Robinson

Youve caught your game now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide which is easy to follow. All the common species are grouse, pheasant, partridge, salmon, trout, rabbit, deer etc as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking, this unique book will be an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game

96 pages, Spiral-bound

First published January 1, 2009

About the author

Mike Robinson has travelled the world teaching on the topic of the real self and the illusions which keep a person trapped in their suffering. Mike only ever helps a person to look at the fact of a situation, which is the truth, and truth has no sides, no judgment and no 'right' or 'wrong', it is 'as it is' and therefore it is love in action. There is an ease and grace that flows out of this gentle man who has touched thousands of lives. Noone leaves Mike's presence unaffected by the unshakeable peace and truth that emanates from his being. For more information visit his website: www.mikerobinson.eu.com"

Reviews

[Fredrick Danysh · Rating 3 out of 5]

With the nutritional and health benefits of wild game, fish, and fowl, it is always helpful to have a guide for butchering and processing such bounty properly. This book fills the bill with its detailed colorful step by step photos. The procedures are an easy transition to domestic meats.