Venison
the Game Larder lit up the traditional game cookery market and here comes the next offering from top photographer Steve Lee and Jose Souto, sharing their passion for pheasant, duck, grouse, woodcock, geese, pigeon and more. Steve Lee’s stunning photographs showcase more than just the modern, international recipes from master game chef Jose Souto and his culinary friends
they impart the beauty of game birds in the field, from source to plate. the best way to harvest, store, prepare and cook the birds.
. Stunning photographs sharing the joy of shooting and of cookery . the birds in the field . step by step butchery . modern, international, simple and sophisticated recipes
Additonal recipes from guest chefs Michel Roux, Brian Turner and many more. AUTHOR: Jose L. Souto was born of Spanish parents. He has worked as chef for many years at the House of Commons and now is senior lecturer of the Butchery Department at London’s internationally-respected Westminster Kingsway College. He is a demonstrator chef for Taste of Game and for the British Association of Shooting and Conservation (BASC). He is a keen stalker and falconer. 300 colour photographs