The book Fit for Table is a cooks guide to game preparation – field to table. Covering birds, fish, large and small game by Mike Robinson.
Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabit, venision etc as well as the more unusual quarry such as squirrel and boar.
Detailed instructions show the correct way to gralloch, gut, skin and prepare game followed by the correct ways to prepare the game for cooking.
Written by Mike Robinson, a leading chef who specialises in game cooking, this unique book will be a reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game.