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
Follow José on Instagram
Buy Feathers by José Souto at Amazon
To watch all of #FieldsportsBritain, episode 745, visit FieldsportsChannel.tv/fieldsportsbritain745
More game cookery here:
How to vacuum-pack meat with Weschenfelder
Cai Ap Bryn is using a vacuum-pack kit from Weschenfelder to store the salt venison we showed him making in the previous episode. Save 15% on Weschenfelder vacuum-packing gear: use the code FS15 at checkout here Weschenfelder.co.uk To watch all of Fieldsports Britain, episode 752, visit FieldsportsChannel.tv/fieldsportsbritain752 Check out our
How to make salt venison bagels
Cai Ap Bryn of Game & Flames is curing a venison haunch with Weschenfelder’s curing salts, then serving it up in delicious toasted bagels. Use the code FS15 to get 15% off these Weschenfelder products: Salt Beef Me Up Kit – Weschenfelder.co.uk/salt-beef-me-up-kit.html Salt Beef Cure – Weschenfelder.co.uk/salt-beef-cure.html To watch all
How to make delicious pheasant jerky
www.youtube.com/watch?v=W_XsNVb3ucM Cai Ap Bryn shows how to make delicious pheasant jerky, which makes a great snack to carry in the field. He uses the versatile Tre Spade Atacama Pro Food Dehydrator from Weschenfelder – get 15% off using the link below. Ingredients: Pheasant Soy sauce Worcestershire sauce Maple syrup White
José Souto: putting game meat on Britain’s plates
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
Cai creates venison kebabs
Forget sausages and burgers and try something different with your venison mince. Game cook Cai ap Bryn from Game & Flames has been given a kebab mix to add to his fallow venison and pork mince to create a dozen kebabs. And to make professional looking kofta or shish kebabs
Rolled venison with sausage stuffing – alternative wild meat Christmas roast
www.youtube.com/watch?v=RhmK7PfW9Pg Cai is creating an alternative Christmas roast with venison and sausage stuffing. For those with a freezer full of delicious wild meat this is a simple alternative to that dry old bird you might be serving over the festive break. Cai turns a simple piece of meat into a
