This is no ordinary cookery book but the sharing of a lifetime's experience. A delicious book to read and savour, this is also an eminently practical manual for cutting, preparing and - most importantly - cooking venison to perfection. As well as running her own upmarket venison business, Nichola is an award-winning food writer and historian, cook,
lecturer, and practical teacher. Communicating directly with novices and old hands alike, she understands exactly what it is they want to know about venison. Nichola's fascination with deer and their place in our cuisine is reflected throughout the book, as are some of the myths that have sprung up around venison. In dispelling these prejudices, she shows how easy it is to cook venison once these issues are explained and understood, and she explains why venison fits so perfectly
into our current lifestyle. Free-ranging and healthy, lean and full of flavour, it makes sensational rich winter dishes. It is also perfect for light, quick cooking, simple and succulent - fast food for gourmets, beginners, and summer eating at its best. This is a book that will appeal not only to the experienced gourmet wanting to conquer a new subject but also to the inexperienced who want to cook venison successfully, and to the artisan producer or hunter wanting to make
best use of their deer carcase. Nichola Fletcher illustrates the book with her distinctive drawings and diagrams. £20.00 within UK (Hardback) | 
readable and informative. 
