The School of Artisan Food

Course guide All courses Baking Butchery Cheesemaking Business More

Venison in a Day

Venison is a majestic meat, rich in flavour and history. Learn how to butcher a deer and create a range of delicious products and dishes.

Our butchery team will guide you through this practical course dedicated to the king of wild meats. From skinning to salt-curing this hands-on day will teach you how to transform a deer carcass into oven ready cuts.

Using both red and fallow deer from the Welbeck Estate you will learn:

  • How to choose venison based on source, appearance, seasonality and breed.
  • How to skin and joint a venison carcass.
  • The process of hanging and its importance.
  • The similarities of venison joints and cuts to those of other animals.
  • The methods of larding and barding.
  • Simple butchery techniques and knife skills.
  • How to seam butcher the venison haunch and saddle.
  • How to prepare venison shoulders and neck.
  • How to make venison bresaola.
  • How to produce venison burgers.

Each student will take home:

  • Venison loin
  • Venison burgers
  • Venison bresaola 'in cure'

This course includes light refreshments and an informal lunch.

All ingredients, equipment and recipes are provided by the School.


Other dates

£190.00 Spaces left: Yes book

You may also be interested in

Course reviews

Once you've been on this course please come back here and leave your feedback for others.

Leave feedback