Chef José Souto is to launch Venison: The Game Larder, a book containing more than 50 recipes created by Souto and other venison-championing guest chefs including Tom Kerridge, Phil Vickery, Peter Gordon, Ben Tish and former Westminster Kingsway students such as Henry Herbert and Mark Froydenlund.
Souto worked as a chef for many years at the House of Commons and is now senior lecturer in the butchery department at London's Westminster Kingsway College.
Well known for his love of game, he regularly works as a chef demonstrator for Taste of Game and the British Association of Shooting and Conservation (BASC). Souto is also a keen stalker and falconer.
The book opens up a wide range of dishes, from a simple venison lasagne to more fine-dining restaurant style dishes such as smoked Venison tartar and Venison tea with parmesan and fillet dumplings.
"It's not just a cookery book," said Souto. "The book is a celebration of deer; including a carcass guide for chefs, a butchery guide and stunning pictures from Steve Lee. The book incorporates a breakdown of the deer joints and step-by-step guides of individual primal cuts and portions."
Smoked venison tartar
Venison: The Game Larder (£25, Merlin Unwin Books) will be launched at the CLA Game Fair at Harewood House on 31 July - 2 August 2015.
Latest video from The Caterer