Venison in a Day

Heralded for being a lean, sustainable and delicious meat, venison really is a first-rate meat that we should all be eating.

On this practical one-day course, you’ll learn how to butcher a deer and then create your own delicious venison products and dishes using this seasonal and sustainable meat.

Guided by tutors and meat experts Rich Summers and Chris Moorby you will learn all about butchering and cooking with venison; a wild meat rich in flavour and history. From skinning to salt-curing, this hands-on day will teach you how to transform a deer carcass into familiar cuts, favourite dishes and classic charcuterie.

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 between venison joints and cuts to those of other animals
• 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 be able to take home and enjoy:

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

The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their venison products home.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

'The instructors were very knowledgeable and let us get hands on almost immediately, skinning and butchering a red deer hind and a fallow doe. The recipes in the afternoon were great and there was plenty of produce to take home. Thanks guys.'