Grimms Wildkochbuch

Honest, regional food from animals that have been able to meet their needs and follow their instincts in freedom - that is the philosophy of hunter and game food blogger Fabian Grimm. This game cookbook shows that you do not have to be a star chef to prepare game meat. From venison spare ribs to liver sausage, Fabian Grimm combines each cut and its strengths with seasonal ingredients such as herbs, berries and mushrooms in 50 down-to-earth and easy-to-implement recipes. Exciting and engaging, the book describes the animals' behaviour and habitat and provides answers to important questions about meat quality, kitchen practice and the purchase of game.