HUNTER GATHER COOK HANDBOOK

Foraging, Butchery & Fire Cookery School Cookbook. Created by Nick Weston, founder of the renowned foraging, butchery and fire-cookery school, this inspiring handbook shows you how to turn woods, fields and hedgerows into your own outdoor pantry. Discover flavour-packed recipes for deer, rabbit, game birds and wild plants, and learn how to cook them over fire for unforgettable results. With guidance on choosing the right woods - silver birch, hornbeam, ash, oak - and mastering open-fire techniques, you'll be able to cook almost anywhere. The book covers building a clay oven, Swedish log candle, smoke teepee, underground oven and even a self-feeding fire. Vegetables, herbs, oils, vinegars and wild greens all feature strongly, proving the outdoor kitchen is about far more than meat alone. The hunting and butchery section explores deer cuts and how to use them, followed by dishes such as smoked venison tartare, carpaccio, fire-charred fillet with parsnip purée, venison burgers, tacos and huevos rancheros. Rabbit shines too, with rolled fillets, pickled burdock, nettle pesto cakes, confit rabbit and popcorn "bunnies." Game lovers will enjoy partridge and pheasant burgers, miso spatchcock partridge, kebabs, pigeon carpaccio, duck hams and cherry-smoked duck salad. A generous directory of wild plants and mushrooms supports the recipes, along with sides and essentials like wild salads, burnt ash salsa and proper horseradish sauce. Step-by-step methods, equipment lists and colour photography both full-page and detailed make every project accessible. A substantial and beautifully produced hardback for anyone drawn to life outdoors and the thrill of cooking over flame. 176pp.