Geflügel und Kaninchen - nose to tail

René Christ and small animals expert Wilhelm Bauer show you how chickens, turkeys, ducks, dove, geese and rabbits can be processed with no leftovers. The authors’ team gives you all the information you need on cutting up the meat perfectly. With detailed instructions and step-by-step photographs for more than 80 delicious recipes for roulades, filled roasts, cordon bleu, etc.