Classic gremolata from The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler (page 316) by Steven Rinella

  • lemons
  • flat-leaf parsley
  • Serves : 1/3 cup

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Venison carpaccio with bitter greens salad; Roast duck with pomegranate glaze; Roasted wild turkey; Roast pheasant with root vegetables and red currant, Port, and red wine sauce; Grilled salmon with classic basil pesto

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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