In Feathers - the Game Larder Steve Lee s stunning photographs showcase more than the 55 modern, international recipes from master game chef Jose Souto and his culinary friends they impart the beauty of game birds in the field, from source to plate. Chef Jose s combined love of fieldsports and cuisine gives him an insight into the best way to harvest, store, prepare and cook the birds.

* how to pluck, clean, de-bone, butterfly, crown, truss, fillet and stuff game birds
* smoked, barbecued and outdoor recipes
* new ideas for shoot lunches 
* step-by-step butchery
* 55 modern, international, simple and sophisticated recipes from sloe gin game pie to pheasant tikka to smoky pigeon breast salad, grouse risotto and game and chestnut sausages
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