Respected French chef and writer Jean-François Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type – furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries – the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From Sautéed venison with port and chestnuts to Stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.
- Furred game.
- Feathered game.
- Mushrooms, herbs and snails.
- Nuts and berries.
About the author:
Jean-François Mallet has taught at the École Supérieure de Cuisine Française Ferrandi in Paris, and worked for many years with such chefs as Joël Robuchon and Gaston Lenôtre. Today he is a food writer and photographer and contributes to French magazines, such as Saveur, Elle à Table, and Etoile.
“Game is natural. Nature hurls it at you, one delicious creature after another”. Fergus Henderson, Telegraph.
“‘Home cooks are buying rabbit, venison, and partridge in unprecedented quantities”. The Times.
“Whether you’re a hunter or simply a fan of its rich, sweetly gamy flavor, there are few things better than cooking and serving venison”. Saveur.
“In many states, pheasant season falls on or around Thanksgiving, so if you’re a hunter (or have a neighbor who is), roasting these delectable birds for the holiday is a no-brainer”. Bon Appétit.
“The deer’s free-foraging, far-ranging, truly wild lifestyle makes it uniquely delicious and healthy – the leanest meat there is, in fact”. Hugh Fearnley-Whittingstall.