The Poacher's Cookbook
Over 150 Game & Country Recipes
Published on 30. May 2017
192 pages
978-1-910723-70-8 (ISBN)
Description
Every day is a feast day with The Poacher's Cookbook.
Stumped for a new way to cook pheasant?
Do you yearn for grouse roasted in the traditional way?
Do you want to prepare eel in green herb sauce or crayfish Swedish style?
Do you long for the inspiration for puddings to follow your game dishes?
Then the The Poacher's Cookbook is for you - and your family and friends.
Spiced with poaching and sporting anecdotes, country lore and sketches of country characters - a book to read in bed or have propped up by the kitchen stove.
With Prue Coats' enthusiasm and practical advice you will astonish yourself, your family and your guests.
Stumped for a new way to cook pheasant?
Do you yearn for grouse roasted in the traditional way?
Do you want to prepare eel in green herb sauce or crayfish Swedish style?
Do you long for the inspiration for puddings to follow your game dishes?
Then the The Poacher's Cookbook is for you - and your family and friends.
Spiced with poaching and sporting anecdotes, country lore and sketches of country characters - a book to read in bed or have propped up by the kitchen stove.
With Prue Coats' enthusiasm and practical advice you will astonish yourself, your family and your guests.
More details
Language
English
Place of publication
London
United Kingdom
Illustrations
40 Illustrations, black and white
File size
7,11 MB
ISBN-13
978-1-910723-70-8 (9781910723708)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
01/2003
Merlin Unwin Books
€34.84
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Persons
Prue Coats was born in Scotland and grew up in Buckinghamshire surrounded by horses. During the war she worked for the Free French and afterwards for the British Bloodstock Agency.
In 1952 she married Archie Coats, the famous wood pigeon shooter. Their life together was filled with good sport which led to the pleasures of the table and many convivial friendships. All this reflected in her varied and excellent recipes.
Prue Coats was a well-known contributor to Shooting Times and The Field. She died in 2020.
In 1952 she married Archie Coats, the famous wood pigeon shooter. Their life together was filled with good sport which led to the pleasures of the table and many convivial friendships. All this reflected in her varied and excellent recipes.
Prue Coats was a well-known contributor to Shooting Times and The Field. She died in 2020.
Content
- Intro
- TITLE PAGE
- DEDICATION
- CONTENTS
- INTRODUCTION
- PHEASANT
- Pheasant Terrine with Mushrooms, Apple and Calvados
- Pheasant Soup with Onion and Chutney
- Braised Pheasant with Lemon and Fennel
- Nigerian Pheasant
- Lucy's Pheasant and Lentil Stew
- Pheasant Breasts au Gratin with Pasta
- Stir Fried Pheasant with Shitake and Oyster Mushrooms
- Autumn Pudding
- Blackberry Whisky
- PARTRIDGE
- Sautéed Partridge Breasts with Madeira and Mushroom Sauce
- Paella del Campo
- Katie's Partridge with Olives and Bacon
- Leicester Casserole
- Partridges Braised with Quince and Honey
- Chaudfroid of Partridge Breasts Elizabeth
- Strawberry Charlotte
- GROUSE
- Basic Grouse Soup
- Traditional Roast Grouse
- Pan Fried Young Grouse Breast with Sauce Bercy
- Rich Grouse Pie
- Bread Sauce
- Cranberry Sauce
- Bilberry Cranachan
- WILD DUCK
- Roast Mallard with Honey and Quince
- Easy Casserole of Wild Duck with Orange
- Mike Swan's Chinese Gingered Duck
- Mallard with Caramel Sauce
- Sheila's Damson Duck
- Tyrolean Teal
- Braised Teal with Gooseberry Sauce
- Teal with Lemon
- Lady Durham's Sauce for Wild Duck
- Mrs Watkins' Runner Bean Chutney
- Apple and Marrow Pie
- WILD GOOSE
- Victoria's Way with Goose
- Francatelli's Goose with Horseradish Sauce
- Brown Bread Cream
- SNIPE
- Roast Snipe
- Danish Snipe Pie
- Welsh Pudding
- WOODCOCK
- Terrine of Woodcock with Truffle
- Roast Woodcock
- Woodcock Lucullus
- Old Fashioned Apple Charlotte
- Grilled Woodcock Breast Savoury
- BLACKGAME
- Roast Young Greyhen with Haggis Stuffing
- 'Skirlie Mirlie'
- Honeycomb Cream
- PIGEON
- Pigeon Pâté with Cider
- Pigeon Breast with Ginger, Lemon and Honey
- Bachelor's Pigeon
- Braised Pigeon Stuffed with Sweetcorn and Apple
- Wokked Pigeon
- Pigeon and Guinness Casserole
- Pigeon Cobbler
- Pease Pudding
- Rhubarb Gingerbread Pudding
- Homemade Cider
- ROOK
- Mrs Munday's Rook Pie
- Rook Lyonnaise
- Gooseberry and Elderflower Mousse
- MIXED GAME
- Game Terrine
- Raised Game Pie
- Poacher's Stew
- Hot Game Pie
- Red Whortleberry Conserve
- Poivrade Sauce for Cold Game
- Raspberry Gratinée
- Homemade Beer
- HARE
- Roast Baron of Hare
- Medallions of Hare in a Cream Sauce
- Italian Hare Stew
- Hare en Gelée with Thyme
- Dutch Hare Stew
- Hare Cakes
- Shaggy Inkcap Mushrooms
- Sloe and Apple Jelly
- Lemon Cream Brulée and Elderberry and Apple Jelly
- Elderberry and Apple Jelly
- RABBIT
- Beer and Rabbit Bourgeois
- Roman Pie
- Rabbit and Chanterelles in Velouté Sauce
- Savoury Rabbit with Tartare Sauce
- Rabbit Kebabs
- Moroccan Rabbit with Raisins
- Harvest Rabbit Pie
- Tartare Sauce
- Pickled Nasturtium Seeds
- Damson Cobbler
- VENISON
- Venison Terrine with Pink Peppercorns
- Anthony's Way with Roe Haunch
- Carole's Roe with Port and Cream
- Boned Saddle of Roe en Croûte
- Forester's Goulash with Dumplings
- Stalker's Pie
- Stalker's Breakfast
- Breadcrumb Dumplings
- Steamed Honey Pudding
- Ginger Beer
- WILD BOAR
- Inige's Wild Boar Chops
- Czechoslovakian Wild Boar
- Fillet of Boar with Sauce Robert
- Roast Leg of Wild Boar
- Cabbage Bavarian Style
- Cumberland Sauce
- Steamed Nut Pudding with Redcurrant Sauce
- SALMON
- Smoked Salmon and Fried Almond Pâté
- Barbecued Whole Salmon
- Poached Whole Salmon
- Salmon Baked in Foil
- Salmon Kedgeree
- Salmon Croquettes
- Salmon Tart with Chanterelles
- Steamed Salmon Pudding
- Marrow Chutney
- Sorrel Mayonnaise
- Nun's 'Puffs'
- TROUT
- Trout Fried with Bacon and Oatmeal
- Trout with Bacon and Potatoes
- Lucy's Trout with Coriander and Pink Peppercorns
- Smoked Trout Soufflé
- Trout in Red Wine Jelly
- Trout Pancakes
- Elderflower Fritters
- Elderflower Champagne
- PIKE AND CARP
- Pike with Hot Horseradish Sauce
- Baked Fillets of Pike with Cider
- Russian Stuffed Pike
- Stuffed Carp
- Easy Wild Plum Ice Cream
- EEL
- Eel Pâté
- Eel in Green Herb Sauce
- George Parker's Mashed Potato
- Mary's Lemon Cheesecake
- CRAYFISH
- Crayfish, Swedish Style
- Wholemeal Bread
- Wild Strawberry Shortcake
- BASIC RECIPES
- Basic Cooked Marinade
- Game Forcemeat
- Rich Brown Game Stock
- White Game Stock
- Court Bouillon
- Fish Stock or Fumet
- Clarifying Stock
- Gelatine
- Hot Water Crust
- Shortcrust Pastry
- Cobbler Topping
- Béchamel Sauce
- Beurre Manié
- Mayonnaise
- Hollandaise Sauce
- USEFUL TABLES
- Game Seasons
- Roasting Times
- Accompaniments for Game
- INDEX
- ACKNOWLEDGEMENTS
- ALSO PUBLISHED BY MERLIN UNWIN BOOKS
- COPYRIGHT
