PUBLISHED OCTOBER 2009
THE
EXOTIC MEAT
COOKBOOK FROM ANTELOPE TO ZEBRA
JEANETTE EDGAR AND RACHEL GODWIN
Antelope Bison Blesbok Buffalo Camel Caribou Crocodile Goat Grouse Guinea Fowl Hare Kangaroo Kudu Mallard
THE BOOK You can buy kangaroo in your local supermarket. Gordon Ramsay has cooked with ostrich and goat on The F Word. Indian restaurants have started serving camel curry. Exotic meats from around the world are becoming increasingly popular 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, rosé 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 with fantastic recipes for mutton, kid goat and wild rabbit. Including over 100 of their own recipes, garnered from years in the trade – many of which are illustrated with stunning photographs – The Exotic Meat Cookbook is a wonderfully unusual selection for serious foodies, amateur chefs and even those who just want to do something a bit different for the BBQ!
Mutton Ostrich Partridge Pheasant Quail Rabbit Rosé Veal Springbok Veal Venison Wild Boar Wildebeest Zebra
For more details please contact Robin Harvie on 020 8307 4146 or robin.harvie@harpercollins.co.uk
PUBLICITY Jeanette Edgar and Rachel Godwin have appeared on many food shows on TV, most recently on Ready Steady Cook where they provided the ingredients for the ‘quickie bag’, and The Alternative Meat Company has already received nationwide press attention. Feature, interview and review coverage are guaranteed across national feature and food pages as well as television and radio.
THE AUTHORS Jeanette Edgar and Rachel Godwin run Alternative Meats from a farm in Shropshire and have built it into one of the UK's most successful online suppliers of exotic meat. They were awarded Rick Stein Super Food Hero status and have appeared on Ready Steady Cook, Women's Hour and in the pages of most national newspapers.
The Exotic Meat Cookbook October 2009
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From Antelope to Zebra
£25 hardback | ISBN 978-1905548866
Zebra teriyaki Incredibly quick to cook, this is fast food at its best. Serve with a salad that you have prepared ahead of time or, if you choose vegetables as your accompaniment, make sure that you have them ready to go. Your steaks will take only 10–12 minutes in total to cook. Be warned: you need to have smoking-hot oil and a good strong pan in which to sizzle the sauce. Serves 2 2 zebra fillet steaks, about 150g (5oz) each good-quality olive oil 2 tablespoons sake or dry sherry 2 tablespoons dark soy sauce 2 tablespoons sweet sherry 1 teaspoon sugar
1 Take the steaks out of the refrigerator at least an hour ahead of cooking time; they should be at room temperature by the time you use them. 2 Place a heavy frying pan over a high heat, and cover the bottom with a film of olive oil. When the oil is smoking hot, add the steaks to the pan, and sear for 6–8 minutes, turning once during the cooking time. 3 Once the steaks are seared on both sides, spoon over the sake or dry sherry, and let it cook. Cover the pan and leave to sizzle for 2–3 minutes while the sake or sherry does its work. Transfer the zebra steaks to a warm plate, and keep warm while you make the teriyaki sauce. 4 Add the remaining ingredients to the pan, and do that ‘deglazing’ thing we’ve talked about – stirring and scraping up any residue on the bottom of the pan with a wooden spoon, and mixing it with the liquid. Bring the sauce to the boil and reduce in volume by about half. Return the steaks and their juices to the pan, and quickly swirl around in the sauce until piping hot and ready to serve.