FEATHERS, THE GAME LARDER
Jose Souto’s book is certainly brimming with game recipes to be tried out this season.
It is also deeply instructive, starting at the beginning of the process with how gamebirds are harvested. This is followed by an in-depth look at each of the gamebirds featured, including wildfowl, with useful information on carcasses and portions for the uninitiated.
Step-by-step picture guides show how to butcher and prepare large and small gamebirds and the recipes are appealing and easy to follow. Classics such as pheasant meatballs, pheasant tikka and the three-bird roast sit alongside Chinese fivespice mallard and pheasant kofta.
It is often by presenting game in a convenient way that it finds its way onto the plates of those less well versed in its preparation. And this book is a useful guide for the novice.
Recipes also cover smoking gamebirds and roasting them whole, with a section of the book given over to recipes from other keen game chefs.
The game pie recipe is a good one and further inspiration is offered for shoot lunches and what to cook with your birds when you get them home. All of which is beautifully illustrated with photographs by Steve Lee.