Their book Venison – the Game Larder lit up the traditional game cookery market and here comes the next offering from top photographer Steve Lee and chef José Souto, sharing their passion for pheasant, duck, grouse, woodcock, geese, pigeon and other game birds.

In Feathers – the Game Larder Steve Lee’s stunning photographs showcase more than the 55 modern, international recipes from master game chef José Souto and his culinary friends – they impart the beauty of game birds in the field, from source to plate.

Chef José’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

Additional recipes from guest chefs include Michel Roux, Brian Turner, Phil Howard and Nigel Barden.

A weighty tome which will appeal to shooters and foodies alike. A timely reminder of why it’s so important to do justice to the quarry that we shoot during the season.

Feathers: The Game Larder gives you the confidence to be flamboyant. For readers who may not yet have learned the art of hanging, plucking, drawing, it talks you through the whole process – and not to be afraid. There is something for every occasion here, from a luxurious dinner party, through a light lunch, to lunch on the run (think barbecue, picnic and shoot day – whatever your style.)

Their book ‘Venison: The Game Larder’ lit up the traditional game cookery market and the pairing of chef Jose Souto and photographer Steve Lee now have a second offering, sharing their passion for pheasant, duck, grouse, woodcock and other game birds.

This is more than just a cookbook! A chunky 246-page hardback, it will command a place of honour on your bookshelf. If, like me, your current game menu consists of game pie and pheasant goujons, this book may be a bit of a game-changer, if you’ll excuse the pun!

José Souto 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. Steve Lee has worked as a food photographer for 45 years and runs a photographic studio and Prop House in central London. His work regularly appears in national newspapers and magazines, and he is in demand internationally. His stunning photographs illustrate The Great British Seafood Revival, Venison – the game larder and Feathers – the game larder.