The Day:
Am - Visit a local deer park and see how deer are humanely culled and field dressed. Observe the difference between individual animals and sexes. Return to the school where we will be met by Alan Hayward (master game dealer) and learn to skin, joint and butcher a whole carcass with a previously hung animal.
Pm - Learn how to finely butcher the carcass down to individual cuts and then prepare the meat for other cooking methods and make sausages from the off-cuts. Learn the principles of brining prior to smoking the meat and marinading.
How long does this activity last:
Full Venison is 7.5 hours starting 8.30am
When can you go:
Weekdays & Saturdays
On purchasing this experience you will receive a voucher valid for 12 months. To book please call the supplier on the attached information sheet.
NB – this course requires the client to observe the whole process from field to table and includes the culling of a park deer.
You and how many others:
We take a maximum of 12 students on each course
Age:
Under 17 needs to be accompanied by a responsible adult.
The Course:
The Game courses will be taught by Mike Robinson personally whenever this is possible. (nb. we do reserve the right to change course dates or instructor if this is absolutely necessary)
The kitchen is fantastically well equipped with the very latest collection of De Dietrich kitchen appliances including self-cleaning pyrolytic multifunction ovens, and energy efficient induction hobs. There are large work areas and demonstration facilities with Silestone work surfaces. These are permanently treated with Microban for hygiene.