Wild Venison Butchery and Cookery Course

Wild venison is at the heart of many of our feasts and courses. An incredible wild meat available in abundance, it is not only nutritious and flavourful, but also the most sustainable meat we can source here in the UK.

We will start our day with an introduction to the day, as our team rustles up a hearty breakfast to keep you going throughout the morning.

We will then turn our attention to the main business of the day; skinning and butchering either a fallow or roe deer carcass. As a group, we will spend the morning skinning and butchering our deer. Everyone will have the opportunity to have a go at skinning and get a close up look at how each stage of the process works.

During our butchery demo, we will break down our carcass into primal cuts and use seam butchery to further process the deer. Using the whole deer from nose to tail and showing you how to reduce waste getting the most from the animal, we will talk through multiple ways of preparing each cut, stocks and sauces and the best ways to store your meat.

From here, we will demonstrate how to split the primals further, using different knife holds and cutting techniques, for example showing you how to bone out a shoulder and haunch, how to tie a butcher’s knot so that you are able to tie up a roast and how to seam out the final haunch into its muscle groups for either smaller roasts or steaks.

Pushing aside the more traditional methods of cooking wild game, we will spend the afternoon creating a myriad of exciting new dishes over the fire, drawing inspiration from around the world to inject new flavours into your wild game cookery.