Field to Fork – The Australian Game Cookbook celebrates the abundance that is Australia and its rich and varied wildlife. It is also the perfect place for those new to eating or cooking game meat to start.
The high-quality hard-cover book, which has been internationally recognised with the Best First Cookbook in Australia title from the Gourmand Cookbook Awards, includes more than 65 rabbit, duck, quail, pork, goat, kangaroo, venison and seafood recipes. The recipes are primarily European or Asian inspired, such as Spaghetti with Venison Meatballs and Thai Kangaroo Stir-fry with Mint. But there are also delightful surprises such as Moroccan Rabbit and Goat Jalfrezi, as well as plenty of Aussie favourites such as Barbecue Pork Ribs, Venison Schnitzels and Roast Quail.
The book offers advice for cooking these meats and practical tips for tailoring the recipes for different preferences and palates. So whether you’re on the coast and enjoying fresh seafood, in the High Country with wild venison, on the water with ducks or in the field with some quail, Field to Fork – The Australian Game Cookbook will give you the perfect recipe to make a mouth-watering gourmet wild meat dish.