Jose Souto

Jose Souto

Senior chef lecturer at Westminster Kingsway College. Author of Venison & Feathers and The Game Larder. BASC food ambassador. Keen falconer and stalker.

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eating grouse roasted

I love eating grouse. Not only is it one of the most challenging birds to catch as a falconer, but it is also a tricky shot for a Gun. Grouse…

Venison kofta

Muntjac is the ideal venison for these stunning kofta kebabs. Venison Kofta kebab with a red onion salad, Greek yoghurt and honey sauce Ingredients 500g minced venison shoulder, scrag or…

pulled venison recipe creole style

Pulled venison recipe – Creole style I would recommend using roe or fallow for this lip-smacking Creole-style pulled venison recipe. (Read here on which deer species offers delicious venison.) Ingredients…

rabbit burgers

Cheese-filled bacon and rabbit burgers with brioche buns Ingredients 450g rabbit leg or shoulder, minced 150g unsmoked streaky bacon, minced 3 tsp finely chopped chives 60g grated mozzarella cheese 60g…

Venison ribs recipe

Glazed venison ribs recipe This venison ribs recipe is a take on a barbecued pork rib recipe that works really well with venison, and uses a cut that is under-utilised…

game meatballs

The best meat for game meatballs Whenever I use mixed game as dice for a stew or as meat to be minced, I look to the tough cuts that have…

Three bird wellington

My first experience of rough shooting came with friends in Norfolk on a 2,500-acre farm not far from King’s Lynn. The farm had acres and acres of sugar beet as…

duck sausage rolls

Sausage rolls are a staple of parties around the country and these duck sausage rolls will sit fantastically on the elevenses menu of any shoot. The confit preparation of duck…

grilled partridge

Partridge is a great entry to the world of gamebirds. The meat is succulent, white and very palatable to anyone who is discovering game for the first time. At this…