Their book Venison – the Game Larder lit up the traditional game cookery market and here comes the next offering from top photographer Steve Lee and chef JosÃ© Souto, sharing their passion for pheasant, duck, grouse, woodcock, geese, pigeon and other game birds.
In Feathers – the Game Larder Steve Lee’s stunning photographs showcase more than the 55 modern, international recipes from master game chef JosÃ© Souto and his culinary friends – they impart the beauty of game birds in the field, from source to plate.
Chef JosÃ©’s combined love of fieldsports and cuisine gives him an insight into the best way to harvest, store, prepare and cook the birds.
Â Â Â how to pluck, clean, de-bone, butterfly, crown, truss, fillet and
Â Â Â Â Â stuff game birds
Â Â smoked, barbecued and outdoor recipes
Â Â Â new ideas for shoot lunches
Â Â step-by-step butchery
Â Â 55 modern, international, simple and sophisticated recipes from
Â Â Â Â Â sloe gin game pie to pheasant tikka to smoky pigeon breast
Â Â Â Â Â salad, grouse risotto and game and chestnut sausages
Additional recipes from guest chefs include Michel Roux, Brian Turner, Phil Howard and Nigel Barden.