The Exotic Meat Cookbook: From Antelope to Zebra

Front Cover
HarperCollins Publishers Limited, 2009 - Cooking (Meat) - 176 pages
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They used to be a novelty but exotic meats from around the world are becoming increasingly popular with restaurants and home cooks alike. Gordon Ramsay has cooked with goat and ostrich on The F Word, supermarkets regularly stock kangaroo, bison and other unusual meats and internet suppliers like the Alternative Meats company are bringing the world to your dining table.But no cookbook has combined recipes for this diverse range of meat - until now.THE EXOTIC MEAT COOKBOOK has been put together by Jeanette Edgar and Rachel Godwin, the women behind the award-winning Alternative Meats company, and includes recipes for springbok, kudu, camel, kangaroo, ostrich, rose veal, wild boar, blesbok, crocodile and many many more.But the book isn't only about world cuisine, it features many of the less well-known meats from these shores as well with recipes for mutton, buffalo, kid goat and wild rabbit.Featuring their own recipes, garnered from years in the trade, plus donated recipes from leading chefs around the world as well as some sent in by customers, THE EXOTIC MEAT COOKBOOK is a wonderfully unusual selection for serious foodies, amateur chefs and even for those who want to do something a bit different for the BBQ!

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About the author (2009)

Jeanette and Rachel began working together in ostrich farming (Rachel is the only woman in the UK with a licence to slaughter ostriches!) before starting the Alternative Meats company early in this decade. They now run one of the biggest and most successful exotic meat suppliers in the country and are regulars at county fairs, food exhibitions and on television and radio.

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