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 so this Venison Butchery and Cookery Course is designed to give you the confidence to serve up delicious venison dishes at home.
Skills
• Butchery
• Knife Skills
• Boning
• 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, sausage and salami making 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
Steven lamb is a curing & smoking expert, teacher, presenter, culinary consultant and award-winning author. ​After a background in media, Steven’s food career began nearly 20 years ago when he joined Hugh Fearnley-Whittingstall’s River Cottage team, regularly appearing in the tv series and being instrumental in establishing the internationally acclaimed cookery school on the devon / dorset border. Beyond River Cottage, Steven’s extensive food knowledge and talent for live hosting has put him at the centre of many of the…
Bod Griffiths
Bod Griffiths runs Vale House Kitchen with his wife Annie, and after six years of working with a whole range of fantastic tutors is excited to start leading his own courses. He grew up helping his Grandmother in the kitchen, and it’s from her that he got his love for traditional skills like baking bread and making preserves, as well as a profound appreciation for cooking in tune with the seasons. As an adult, he lived and worked in London,…
