MTU Library Catalogue

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Venison : the game larder / words, Jose L Souto ; camera, Steve Lee.

By: Souto, José L [author].
Contributor(s): Lee, Steve, 1960- [photographer].
Material type: materialTypeLabelBookPublisher: Ludlow, Shropshire : Merlin Unwin Books, 2015Copyright date: ©2015Description: x, 246 pages : illustrations (chiefly colour) ; 29 cm.Content type: text | still image | still image Media type: unmediated Carrier type: volumeISBN: 9781906122966 :.Subject(s): Cooking (Venison) | VenisonDDC classification: 641.691
Contents:
Introduction -- Brief background to venison -- Harvest -- Butchering the carcass -- Recipes -- Deer management -- Useful venison-related contacts.
Holdings
Item type Current library Call number Status Notes Barcode
General lending MTU Bishopstown Library Lending 641.691 (Browse shelf(Opens below)) Available HOSP6087 - Core Reading 00162678
Total holds: 0

Enhanced descriptions from Syndetics:

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, Jose 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. Jose 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

Includes index.

Formerly CIP. Uk.

Introduction -- Brief background to venison -- Harvest -- Butchering the carcass -- Recipes -- Deer management -- Useful venison-related contacts.

CIT module HOSP 6087 - Core reading.

Excerpt provided by Syndetics

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)Ingredients1 venison haunch, boned and butterflied3 tbsp chopped fresh rosemary 3 large cloves garlic150ml olive oil180g Maldon saltMethodTake 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. Excerpted from Venison: The Game Larder by Jose Souto All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.