Game is enjoying a revival in restaurants and home kitchens and now TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the genre by showing you how to prepare and cook a whole range of feathered, furred and fish game at home. Phil's inventive and internationally influenced recipes cover everything from Grilled Pheasant with Mango and Mint Dressing and Potted Duck with Spiced Pears to Chunky Braised Boar with Smoked Ham and Pan-Fried Sea Trout with Warm Tomato Fondue Sauce, while Simon expertly guides you through the skills and techniques needed to create everything from Cold Smoked Air Dried Venison Haunch and Spiced Hare and Chocolate Salami to Smoked Goose Bresaola. There is even a fascinating chapter on roadkill, with ideas on how to safely prepare badger, squirrel and even swan.