About

The British countryside offers an abundance of fine, healthy venison, yet it often remains absent from menus. Cooking with game can seem daunting, so the Venison Butchery and Cookery Course is designed to equip participants with the confidence to prepare and serve delicious venison dishes at home.

Skills Covered:

• Butchery

• Knife skills

• Boning

• Identifying quality

• Smoking and curing

• Slow cooking

• Fast cooking

This one-day course provides a comprehensive journey from field to fork, beginning with a talk and demonstration on how to skin and butcher a venison carcass. Participants will then have the opportunity for hands-on experience.

The course continues with a cookery session focused on maximizing the potential of this nutritious meat. Attendees will explore various recipes, sausage and salami making, as well as basic curing and smoking techniques. The session concludes with a well-earned meal showcasing the results of the day's work. Additionally, each participant will receive a course booklet filled with recipes and useful tips to take home.