Publisher's Synopsis
Eating meat has been criticised in recent years on many counts. The high level of animal fat in beef and lamb has caused them to be black-listed by medical specialists and slimmers equally shun their calories. Yet a vegetarian diet, though increasingly popular, is not the whole answer.;There are meats that are low in fat but high in flavour from animals that have lived healthy natural lives in the wild. Many of these meats that were once "game" now need a trained eye merely to seek them out in the local supermarket or speciality butcher. Venison, hare, rabbit, pigeon, pheasant, grouse, and partridge are all to be found more easily.;The authors have examined the best of classic recipes and new trends in cooking to put together a collection of recipes to fortify anyone but especially those who can never be completely happy as vegetarians.
