Venison in a Day

£190.00

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 familiar cuts, dishes and 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 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.

'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.'

Dates

Sun 20th Nov 2016

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £190.00

Subjects: Butchery

Teachers

Rich Summers

Book Now

Student Success

More Case Studies
Two Magpies Bakery

Two Magpies Bakery

From Art to Artisan - Rebecca Bishop, a former student at The School of Artisan Food now heads up a successful artisan bakery in Southwold, Suffolk.

Full Case Study
Mikes Fancy Cheese

Mikes Fancy Cheese

Michael Thomson is the only cheese maker in Northern Ireland who makes cheese from raw milk. Michael secured funding for the production of his ‘Young Buck’ blue cheese through crowd funding and is now inspiring others to start th...

Full Case Study
Forge Bakehouse

Forge Bakehouse

Forge Bakehouse in Sheffield was set up by Martha who studied the Advanced Diploma in Baking at the School of Artisan Food during 2011/12.

Full Case Study
Rex Bakery

Rex Bakery

Glenn Stephens turned up at The School of Artisan Food in December 2012, a keen amateur but looking for a course to give him a pathway to becoming a professional baker.

Full Case Study

Newsletter Signup