José Souto is on the front line of putting venison, pheasant, partridge and hare on people’s plates. José is not just a passionate hunter himself, he’s an award-winning game chef, and a lecturer at Westminster Kingsway College. He trains the chefs who end up working in some of the top foodie establishments in London and beyond. He explains how they have started a trend that’s seeing game meat on supermarket shelves at affordable prices, so ordinary non-shooting families can try it and gain a better understanding of fieldsports.
José’s game seminars CapitalCCG.ac.uk/westking/game-seminars
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Buy Feathers by José Souto at Amazon
To watch all of #FieldsportsBritain, episode 745, visit FieldsportsChannel.tv/fieldsportsbritain745
More game cookery here:
Cheshire venison is Grand National hot pick
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Shooting geese to make delicious jerky
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Venison for all
Essex butcher and Fieldsports member Jon Wright is on a mission to educate the public about the benefits of eating venison. He is running a taster evening at his high street shop, demonstrating how he cuts up a deer carcase, and cooking up tasty venison for the public to try
Stalking a roe for its cuts
Chef José Souto knows how to present game. He can take a roebuck and make it look as appetising as any cut of meat gracing the plate in a quality restaurant. He demonstrates how he butchers a roe carcass, selecting cuts from the haunch that he says taste better than
Pigeon pluckers
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Game meat goes mass market
Stalker John Prince is setting up a massive game meat processing plant just off the M4 motorway. It’s called Oakland Park, it opens in August 2024, and it could revolutionise the UK game market. The idea is that you will simply drop off what you’ve shot and get a fair
