Venison: The Game Larder

The book is beautifully done and a real joy to flick through. It is quite clear in both the text and the pictures that Jose and his friend (and photographer) Steve really love everything to do with venison. I'd also add this is really more than just a cookbook! As more of the book than not is dedicated to giving the reader an ecological view, an understanding of the different cuts (and butchering techniques) as well as things like the different deer found in the UK, the "season" for each and their flavour profiles.Now the problem is the book is so well done, that unlike other books I own which are just decoration, I wanted to use it as a cookery book. My issues here are 3 fold:1. Some recipes haven't been proof read or tested - for example in his lasagna recipe calls for 400g of fresh or dry lasagna sheets; I'm not an expert on pasta but I know you can't switch gram for gram between fresh and dry pasta. Similarly in another recipe he just specifies "soya sauce". Now I do know a lot about Asian cookery and different types of soya sauce will materially affect your end product so you do need to specify light or dark etc...2. Jose has literally just provided details on cooking the protein (you may consider this a plus). So a recipe will say something like "goes well with onion rings and chips". I'd have hoped he'd have written a few extra lines on say, how he makes his onion rings (which look fantastic in the photos).3. Could be a plus or a minus depending on your point of view. 7-8 of the 30 recipes written by the author involve smoking/air drying/curing. You may see this as a positive but if you don't have a cold smoker or room to hang an air dried leg of venison you are down to low-20s in terms of recipes from the author; this isn't entirely fair because he does include a selection of recipes from famous chefs and ex-students so you are getting more than just those 20.Anyway... if you want a really pretty book and to learn about venison the meat then I would unreservedly recommend this book. Otherwise I really, really, hope the author puts out a second edition (or website update) with a friend having tested all his recipes using only the book, where they would probably want to knock a couple of stars off the same way I did.

A book I can thoroughly recommend.What is evident throughout the book is the affection for deer held by both the author and the photographer. Whilst this may seem contradictory - given that it's a book on cooking venison - the author makes clear his appreciation of the six different deer species in the UK as well as the fact that, with no natural predators other than man and an ability to rapidly the expand the population, our deer population need to be controlled.The book is much, much, more than simply a collection of recipes. This is not to downplay the recipes themselves, which sound delicious, but rather to extol the fact that the author explains the history and biology of the different deer species, how deer are managed, the preparation and butchery of the carcass, as well as numerous anecdotes and facts about deer.With a bookshelf groaning under the weight of a collection on deer, both in terms of their natural history and their preparation for the table, this book stands out. The photos by Steve Lee are superb, the recipes - from both the author and a number of other chefs - are delicious, the text is engaging, and the production is outstanding.To return to my original observation, what really sets this book apart is that it was obviously a labour of love. Deer are one of our most fascinating and engaging mammals. This book does them justice.It is a book that should be on the shelf of every chef, every deer stalker, every wildlife photographer and every naturalist.

I am always loathe to recommend books to others because reading and liking a book is such a personal experience. However, in this case I have no problem at all. Anyone who is already into cooking and eating game cannot fail to be motivated and delighted with the recipes.All so different giving the opportunity to create wonderful dishes from all the different cuts a venison carcass has to offer.Then there is the section for those who do stalk but don't necessarily butcher their own carcasses. Wonderful, clear descriptions that would encourage anyone to have a go at the butchery side of stalking.All the above is wrapped up in the prose of a man who is totally passionate about the British countryside and its extensive bounty. Naturally reared, our game has no equivalent when it comes to wonderfully healthy and nutritious meat. Prepared in the correct way it us also delicious.Recently when researching nutrition for cancer patients I found that game and venison were at the top of the list.The book is beautifully presented not only in the amazing photography but also in the quality of its production.Therefore I highly recommend this book to all.Fingers crossed Jose has another in the planning!!.

I have purchased these books for my son for Christmas , I absolutely know that he will love them as the photography is stunning: the books are great quality + arrived in perfect condition. I’m sure he will throughly enjoy reading them and trying the recipes: would highly recommend these gorgeous books, they are a fabulous present