Venison Butchery and Cookery Course
The British countryside is full of this fine, healthy meat, but all too often it’s missing from the menu. We know that it can be intimidating to cook with game (and that venison can often be a little more expensive, so you don’t want to get it wrong) so this Venison Butchery and Cookery Course is designed to give you the confidence to serve up delicious venison dishes at home.
• Knife Skills
• Identifying quality
• Smoking and curing
• Slow cooking
• Fast cooking
This one-day course will take you on a journey from field to fork, beginning with a talk and demonstration on how to skin and butcher a venison carcass, followed by the chance for you to get hands-on.
We’ll then progress to a cookery session designed to show you how to get the most out of this delicious, nutritious meat, with plenty of recipes and basic curing and smoking techniques too. The session ends with a delicious meal to reward you for all your hard work. You’ll also be able to take home a course booklet full of recipes and useful tips.
Steve Lamb is a linchpin of the whole River Cottage operation and has been for a decade. He teaches on several courses but specialises in curing and smoking meat. Steve appears in the TV series, regularly presents on the Food Tube channel and also wrote the best-selling River Cottage Curing & Smoking Handbook which received the Fortnum & Masons Highly Commended Food Book award. Beyond River Cottage, Steven’s extensive food knowledge and talent for live hosting has put him at…