FEATH­ERS, THE GAME LARDER

The Field - - Country Estate Books - By Jose Souto Pho­tog­ra­phy by Steve Lee Mer­lin Un­win, £25

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.

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