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12 Mar 2016
All Day

The School of Artisan Food
Lower Motor Yard
S80 3LR
United Kingdom


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 deerĀ 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.

For booking and more information