Venison: The Game Larder

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Venison is experiencing an unprecedented growth in popularity with the British public as a delicious, healthy and increasingly available dish. Here are over 50 recipes from Head chef/Lecturer in Culinary Arts at Westminster Kingsway College, Jose Souto, the game expert who gives masterclasses to other chefs worldwide, as well as teaching a new generation of student chefs how to cook venison. Jose has added to his own repertoire of 30 dishes by inviting guest chefs to add their own favourite venison recipes to this book, opening up a wide range of dishes, from simple venison lasagne to elegant dinner-party show-stoppers. Not just a cookery book, this is a celebration of deer: in stunning pictures, world-renowned photographer Steve Lee showcases British deer, deer-stalking and the delight in harvesting nature s bounty, with a breath-taking array of shots. * over 50 innovative international venison recipes * deer from hillside to table * venison butchery and cuts * smoking and curing venison recipes * over 200 top-quality food-styling and wildlife photos"

Reviews

It covers everything from the species of deer to the stalk, the shot, the butchery and the subsequent succulent feast. Souto is a chef who knows his stuff. The recipes vary from the simple to the adventurous. This is a super collaboration been writer and photographer well laid out and beautifully illustrated

-- Alexandra Henton * The Field *

A feast for the eye as well as the table. This is a book with a difference. More than 50 fabulous recipes covering every cut and every species.

* Deer magazine, British Deer Society *

Fifty mouth-watering recipes are accompanied by Steve Lees breathtaking photographs. a book that would be just as at home on the coffee table as the kitchen counter. Dishes from simple venison lasagne to elegant dinner party show-stoppers.

* Rifle Shooter Magazine *

The author of this book is something of an authority on venison, having given regular masterclasses on the subject as well as lecturing on cooking in general. In addition to the cookery sections there are fascinating chapters on smoking venison and getting your deer from hill to table. Steve Lees evocative photographs are an excellent reminder of the natural world that deer inhabit.

* CLA magazine *

Souto and Lee have turned cookery books into a true art form with Venison - The Game Larder, with budding culinary artists and deer-stalkers alike in for a treat. Definitely not just another recipe book destined to lie unopened and gathering dust on a shelf, this really is a venison book with a difference.

* Scottish Field *

Author Bio

Jos 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 Londons 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. Steve Lee runs a photographic studio and Prop House in central London. His work regularly appears in national newspapers and magazines, and he is in demand internationally.