Venison: A Complete Guide to Hunting, Field Dressing and Butchering, and Cooking Deer

Description

Venison is experiencing an unprecedented growth in popularity as a delicious, healthy, and increasingly available dish. Here are more than fifty recipes from the senior chef/lecturer in Culinary Arts at Westminster Kingsway College, England. In this beautifully illustrated volume, world-renowned chef Jose Souto has added to his own repertoire of thirty 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 cook book, this is a celebration of deer: stunning pictures not only depict deer in their natural habitat, but also the intricacies of the hunt, the reality of field dressing and butchering a deer once it's down, plus mouth-watering shots of venison meals on the table. Many of the shots were taken by world-famous photographer Steve Lee.

Jose Souto is the game expert who gives masterclasses on preparation and game cookery to other chefs worldwide, as well as teaching a new generation of student chefs how to cook venison.