Jose Souto Venison: The Game Larder

ISBN 13: 9781906122966

Venison: The Game Larder

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9781906122966: Venison: The Game Larder

Venison is experiencing an unprecedented growth in popularity with the British public as a delicious, healthy and increasingly available dish.
Here are over 50 recipes from Senior chef/Lecturer in Culinary Arts at Westminster Kingsway College, José Souto, 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. José has added to his own repertoire of 30 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 cookery book, this is a celebration of deer: in stunning pictures, world-renowned photographer Steve Lee showcases British deer, deer-stalking and the delight in harvesting nature’s bounty, with a breath-taking array of shots.
* over 50 innovative international venison recipes
* deer from hillside to table
* venison butchery and cuts
* smoking and curing venison recipes
* over 200 top-quality food-styling and wildlife photos

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About the Author:

was born of Spanish parents. He has worked as chef for many years at the House of Commons and now is senior lecturer of the Butchery Department at London’s internationally-respected Westminster Kingsway College. He is a demonstrator chef for Taste of Game and for the British Association of Shooting and Conservation (BASC). He is a keen stalker and falconer.

Excerpt. Reprinted by permission. All rights reserved.:

Barbecued butterfly haunch of venison with a rosemary, garlic and olive oil seasoning (HAUNCH)

My son Luis loves cooking with me and this is a recipe that allows him to get messy when marinating butterfly haunches. This is a very simple recipe which can be made anywhere, without too much preparation. It tastes wonderful and is similar to my Whole Carcass recipe but here it uses a more manageable joint.

Serves 6 (depending on size of haunch)

Ingredients
1 venison haunch, boned and butterflied
3 tbsp chopped fresh rosemary
3 large cloves garlic
150ml olive oil
180g Maldon salt

Method

Take the haunch and cut the shank off at the joint. Keep this for another day as a shank is too tough to cook on a BBQ. Open bone the thigh by cutting down onto the bone, following it then cutting around it.

Once the bone is out, make a cut either side of where the bone had been to flatten out the venison and make it all one thickness. (Ask your butcher to butterfly the cut for you if you have any problems.)

Place the rosemary, garlic, olive oil and salt into a liquidiser or food processor and blitz to make a paste. Use Maldon salt as it has large flaky crystals which make a good paste without being too ‘salty’. Take the paste and rub well in to all the venison on all sides. Place the venison in a plastic bag and pour the rest of the paste over then tie a knot in the bag and leave for 2 hours or place in the fridge overnight. If it has been in the fridge overnight, take it out and allow to sit for an hour or so before cooking.

Light the BBQ and allow it to get hot. In the case of charcoal, allow to burn until the coals turn white.

Scrape off the marinade from the venison. Place the meat on the BBQ and seal well on both sides, then remove from the BBQ. Take a large square of foil doubled over 4 times with the shiny side out to reflect a little heat. Place this thick foil in the centre of the BBQ and then place the venison on top. Close the BBQ lid and allow to cook, turning after 15-20 mins then cook for a further 10-15mins.

Venison should be cooked to rare or medium then allowed to rest for 10 mins before slicing and serving.

"About this title" may belong to another edition of this title.

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