Venison Butchery and Cookery Day

The premise for the design of the Venison Butchery and Cookery Day is that although the countryside is full of this fine, healthy meat, it’s often missing from the menu.

This one day course will take you on a journey from field to fork. You’ll start with a talk and demonstration on how to skin and butcher a venison carcass and then have the chance to get involved hands-on, with a cookery session designed to show you how to get the most out of this wild, abundant, but often neglected meat. We will also cover basic curing and smoking techniques. The session ends with a delicious three-course meal to reward you for all your hard work.

SKILLS
Butchery
Knife Skills
Boning
Identifying Quality
Smoking and Curing
Slow Cooking
Fast Cooking