F R O M A N T E L O P E TO Z E B R A

J E A N E T T E E D G A R A N D R AC H E L G O D W I N

T H E E XOT I C M E AT

C O O K B O O K

P U B L I S H E D O C TO B E R 2 0 0 9

T H E B O O KYou can buy kangaroo in your local supermarket. Gordon Ramsayhas cooked with ostrich and goat on The F Word. Indian restaurantshave started serving camel curry. Exotic meats from around theworld are becoming increasingly popular but no cookbook hascombined 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-winningAlternative 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 fantasticrecipes 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 stunningphotographs – The Exotic Meat Cookbook is a wonderfully unusualselection for serious foodies, amateur chefs and even those who just want to do something a bit different for the BBQ!

P U B L I C I T YJeanette Edgar and Rachel Godwin have appeared on many foodshows on TV, most recently on Ready Steady Cook where theyprovided the ingredients for the ‘quickie bag’, and The AlternativeMeat Company has already received nationwide press attention.Feature, interview and review coverage are guaranteed acrossnational feature and food pages as well as television and radio.

T H E AU T H O R SJeanette 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 haveappeared on Ready Steady Cook, Women's Hour and in the pages of most national newspapers.

Antelope

Bison

Blesbok

Buffalo

Camel

Caribou

Crocodile

Goat

Grouse

Guinea Fowl

Hare

Kangaroo

Kudu

Mallard

Mutton

Ostrich

Partridge

Pheasant

Quail

Rabbit

Rosé Veal

Springbok

Veal

Venison

Wild Boar

Wildebeest

Zebra

For more details please contactRobin Harvie on 020 8307 4146 or

robin.harvie@harpercollins.co.uk

The Exotic Meat Cookbook | From Antelope to Zebra

October 2009 | £25 hardback | ISBN 978-1905548866

Zebra teriyaki

Incredibly quick to cook, this is fast food at its best. Serve witha salad that you have prepared ahead of time or, if you choosevegetables as your accompaniment, make sure that you havethem ready to go. Your steaks will take only 10–12 minutes intotal to cook. Be warned: you need to have smoking-hot oil anda good strong pan in which to sizzle the sauce.

1 Take the steaks out of the refrigerator at least an hour aheadof cooking time; they should be at room temperature by thetime you use them.

2 Place a heavy frying pan over a high heat, and cover thebottom with a film of olive oil. When the oil is smoking hot,add the steaks to the pan, and sear for 6–8 minutes, turningonce 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 tosizzle for 2–3 minutes while the sake or sherry does its work.Transfer the zebra steaks to a warm plate, and keep warmwhile 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 andreduce in volume by about half. Return the steaks and theirjuices to the pan, and quickly swirl around in the sauce until piping hot and ready to serve.

Serves 2

2 zebra fillet steaks, about 150g (5oz) eachgood-quality olive oil2 tablespoons sake or dry sherry2 tablespoons dark soy sauce2 tablespoons sweet sherry1 teaspoon sugar