Hunting & wildlife

Venison - carving, preparing, enjoyingGame sommelier Michael Keller and chef Andreas Seel show how easy it can be to handle game meat. Step by step, they explain how to carve our most important game species - coarsely, finely and ready to cook.Whether sausage, burger, steak or skewer: with versatile recipes and preparation methods from the grill, pot or pan, game is a treat for everyone.A book for hunters, barbecue fans and amateur chefs - written in an easy-to-understand way, with lots of practical tips. Ideal for beginners and professionals who want to make the most of high-quality, lean game meat.160 pages, numerous color photos, 203 x 254 mm, hardcover

Market venison quickly and successfully. Hunting training ends with the legal regulations on game hygiene and game care. Hunter and outdoor specialistCarsten Bothe ~ starts where the training ends. From practice for practice, this practical handbook in our successful series ~Land &~ Works ~valuable tips on how to successfully market venison, for example, you can get up to 200 euros for a piece of roe deer and also save a lot of time when processing it. All weaving processes are described in great detail and illustrated with many step-by-step pictures. In addition to useful information and calculation examples, all steps on the way from game to delicacy in the kitchen are documented. The question of how to deal with bad shots is also examined.Using roe deer and wild boar, all sequences of actions, from knocking out the cover and rinding to processing the cuts, are specifically described and witnessed. Equipment and tools for weaving are also explained. 160 pages, numerous color photos.