This complete book contains many years of professional knowledge of chefs, hunters and poulterer. Read, cook and be amazed.
After their book ‘De Oosterscheldekreeft’ in which the culinary world of fishermen and restaurants in Dutch Flanders where explored, author Ronald Timmermans and photographer Remko Kraaijeveld dive into the field of hunting. This time with own recipes and beautiful classics that are easy to cook for everyone. And they don’t eschew the field: the book contains beautiful images of falconers, decoys and hunters engaged in hunting.
In the Netherlands, twelve million kilos of game meat are eaten every year and this quantity only increases by phenomena such as mad cow disease, salmonella contamination, avian flu and broiler chicken. But, preparing game meat can also bring many home-cook into trouble. What to do with a hare or pheasant of the ‘animal-friendly’ hunter, offered for Christmas: let it hang for weeks because this would increase taste? Or can we refer this to the realm of fiction? How do we avoid those dry bolts and tough cuts of meat? How do we recognize a pheasant or goose with thousands of flying hours that are impossible cooked to stew? The book gives answers to all these questions.
Preparing game meat is an annual culinary adventure, where the real enthusiast is delighted. During the autumn and winter evenings his mind is with sweet memories of pure pleasure to get through the dark days without feeling dejected. With this book, winter antidepressants are therefore superfluous – and without side effects!
Game meat is available all year round, from the field straight to your plate. It’s about pure taste, and it is worth to be eaten. Of course, it deserves a respectful treatment and careful preparation. This complete book contains many years of professional knowledge of chefs, hunters and poulterer. Read, cook and be amazed.