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Summary
Ross was drawn to hunting over the years in an attempt to better understand and connect as a chef to where his food came from. The result is a book's worth of knowledge for the hunters who care as much about what happens in the kitchen as they do in the field. With step-by-step harvesting techniques alongside more than 80-plus delicious recipes, Wild Meat will take you back to the meaning of making something from scratch. Covering a broad range of species – everything from hare to pig to deer and pheasant and even Kangaroo – Ross shares his knowledge using the whole animal that has been skinned and eviscerated in the field, a process explained in words and illustrations. Sumptuous recipes range from Rabbit Terrine to Goat Rendang, to Beef & Stout Pie and Duck Rillettes. As well, Ross presents the ultimate harvester's larder (including Mustard, and Preserved Horseradish), a dry-ageing guide that shows readers how to age game meat for best results, and a how-to guide to sausage making.
Wild Meat is a rich and useful resource for anyone (hunters or not) who aspires to reduce their consumption of farmed meat in favor of free-range, cruelty-free, organic, hormone-free, grass-fed alternatives.
Author Biography
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