The Exotic Meat Cookbook: From Antelope to Zebra电子书

Cover Page

Title Page

Table of Contents

Introduction

Tips and techniques

Antelope

Moroccan-spiced kudu

Thai-style dynamite chilli kudu

Kudu and bean stew with chorizo

Blesbok fillets with red pesto

Blesbok medallions with port and Stilton

Blesbok and chocolate sauce

Springbok Wellington

Roasted springbok with mango salad

Springbok fajitas

Springbok with blackcurrant liqueur

Wildebeest with orange and apricots

Wildebeest rissoles with devil's dip

Antelope steak tartare

Buffalo and bison

Bison steaks with Jack Daniel's sauce

Buffalo stroganoff

Buffalo and ale pie

Buffalo burritos

Oven-roasted buffalo meatballs

Tournedos of bison with chilli sauce

Camel

Simple camel with allspice

Camel, chorizo and red wine

Comfort casserole

Bizarre camel

Devils on camels

Curried camel skewers with mint yogurt dip

Crocodile

Coronation crocodile cocktail

Crocodile with chickpeas

Spicy crocodile stew

Chilli crocodile goujons with hummus

Indian-spiced crocodile steak

Crocodile Fillets with vermouth and fresh herbs

Crocodile fillet steaks baked with potatoes and tarragon

Blackened crocodile steaks

Game birds

Braised mallard with orange and lime sauce

Slow-roasted mallard

Grouse with raisins

Casserole of grouse

Devilled quail

Partridge stuffed with chestnuts

Tipsy pheasant fillets

Pheasant cacciatore

Lemon and thyme pheasant fillets

Courgette-stuffed pheasant breast

Home-made pheasant burgers

Roast pheasant with apricots and dates

Pheasant with cream and apples

Pheasant fillets with glazed butternut squash

Spanish guinea fowl in garlic and sherry

Slow, slow guinea fowl

Guinea fowl hotpot

Guinea fowl supremes with tarragon and white wine

Goat

Kid with red peppers

Spiced goat casserole

Mediterranean kid goat

Kleftiko parcels

Goat in paper

Goat tagine with honeyed prunes

Hot spicy goulash with kid goat

Boned leg of kid goat with sherry and honey

Goat koftas

Kangaroo

Bacon-wrapped kangaroo

Kangaroo escalopes in tipsy cream

Kangaroo escalopes with anchovy butter

Stir-fried kangaroo with black beans and chillies

Cornish pasties from Down Under

Mutton and veal

Braised mutton and caper cobbler

Plain roasted leg of mutton

Crusty veal pie

Rich shortcrust veal, mushroom and ale pie

Grilled rosé veal chops with deep-fried sage

Osso bucco

Ostrich

Ostrich stuffed peppers

Ostrich and prune casserole

Ostrich al Italia

Really wild kebabs

Chilli stir-fried ostrich

Little and large…

Bacon-wrapped ostrich with balsamic red wine sauce

Fillets of ostrich with nutmeg creamed spinach

Mini Yorkshire puddings topped with ostrich fillet

Ostrich with mushrooms in a creamy sauce

Rabbit and hare

Crispy rabbit bake

Traditional hunter's pie

Rabbit with calvados

Stuffed saddle of rabbit or hare

Game casserole

Venison

Sticky baked venison sausages

Spicy winter venison casserole

Rack of venison with forest mushrooms

Herbed venison roast with cranberry and raisin relish

Medallions of venison with port and cranberries

Game pâté

Angostura venison cobbler

Carbonnade of venison

Caribou roast

Caribou tournedos Rossini

Caribou steaks with cabernet cherry sauce

Wild boar

Apricot, garlic and thyme roasted haunch of wild boar

Wild boar steaks with oregano

Sausage sandwich with style

Italian-style wild boar loin steaks

Gin--or brandy-flamed wild boar escalopes

Toad in the hole

Baked wild boar steaks

Stuffed wild boar tenderloin

Wild boar, honey and thyme sausages in cider gravy

Cutlets of wild boar with fresh herbs

Mustard loin of wild boar

Zebra

Zebra teriyaki

Zebra carpaccio with chocolate vinaigrette

Stir-fry of zebra with horseradish

Zebra with red wine and shallot marmalade

Zebra saltimbocca

Index

Acknowledgments

About The Author

Copyright

About the Publisher