Ultimate Venison CookeryThe title says it all. … Very much more than a recipe book, it is a good read, crammed with ideas and information and beautifully designed. The author and publisher have produced a classic.
BASC Magazine, July 2007
' ... even reading these succulent recipes induces a fair amount of mouth-watering. ... Their memory will linger long after the plate is clean.'
Shooting Times and Country magazine.
'The title really means what is says - this is the ultimate venison book.'
Lesley Geddes-Brown, Country Life July 2007
'A truly seminal work.' Sue Lawrence
' …the definitive venison cookbook …'
BBC Good Food
'It is exactly what's needed. I found myself reading it cover to cover and I don't often do that.'
Catherine Brown, food writer
'..Fletcher's 30 years of practical experience...has yielded a rich harvest of international recipes..'
Elizabeth Luard, The Oldie
'… venison Grand Veneur – a dish I had been keen to try after reading Nichola Fletchers' excellent book Ultimate Venison Cookery …'
Nicholas Lander, Financial Times.
An invaluable compendium of all things deer-related, Nichola Fletcher's Ultimate Venison Cookery is a distillation of 30 years work rearing, cooking and eating venison, illustrated by her own delightful drawings. … Much more than just a recipe book, it combines a passion for the subject with keen scholarship.
Country Living November 2007
Wonderful: that rare mix of clarity, practical knowledge, and inspiration one dreams of in a cookery book.
Natacha du Pont de Bie, food writer
I certainly learnt a huge amount from reading Fletcher's excellent new book, Ultimate Venison Cookery.
Bee Wilson, Telegraph Magazine Nov 2007
'Everything you ever thought of doing with venison. ... The diverse range of subjects and the level of detail included means this book is well suited to anyone from a beginner venison cook to an experienced gourmet or a keen deer hunter.... It's a beautifully presented book.'
The Deer Farmer (New Zealand)
'There's a wealth of different information on different species of deer, cuts and cooking methods too – so if you'd like to get healthy … this is the perfect companion to one of the tastiest low fat options around.'
'Fresh' magazine January 2008
Here’s the thing about venison—if prepared and cooked well, it’s heavenly. If prepared poorly, it’s disgusting. There is no middle ground. Cooking with venison can be tricky, which is why I compiled these venison cooking tips for you.
Get serious about your venison cookery. If you put just a fraction of the effort you expended in acquiring the animal into the preparation of your venison, you’ll save money, enjoy more flavorful meals, and have fun doing it.