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Featured CourseFermentation and Pickling
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:
Each student will take home:
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.'
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