Forty years of experience are condensed into this pocket-sized book. Nichola Fletcher offers tips on how to cook venison (grilling, roasting, barbecuing, braising, slow-cooking etc.) and also explains different kinds of venison (wild, farmed, red deer, roe deer). In addition to a host of inspiring recipes, covering both the much-loved traditional approach as well as some exciting contemporary dishes, she also includes recipes for sauces and useful ideas for vegetable accompaniments.
Nichola Fletcher has written a number of highly acclaimed cookery books, including Charlemagne’s Tablecloth, Nichola Fletcher’s Ultimate Venison Cookery, Caviar: A Global History and Birlinn’s The Venison Bible. In 2014 she was awarded an MBE for services to the Scottish venison industry.
From the ages of 5 to 15, Jess Smith lived with her parents, sisters and a mongrel dog in an old, blue Bedford bus. They travelled the length and breadth of Scotland, and much of England too, stopping here and there until they were moved on by the...
In July 1935, Robert Atkinson and John Ainslie set out on an ornithological search for the rare Leach’s Fork-tailed Petrel. Their quest was to last for twelve years and took them from their Oxford base to many of the remote and often deserted...
Beyond Fort William, on the road to the Isles, lies Morar, the ‘Highlands of the Highlands’ and centre of the ‘Rough Bounds’, that wild, desolate, but uniquely beautiful part of Scotland that was once the homeland of the Clan...
The initial chapters are an odyssey through the early town, from the Green to the Gallowgate, charting the disappearance of the irreplaceable medieval townscape. Moving on to more modern times she traces the evolution and gradual erosion of the...
