The Full Venison

Venison is the greatest and most versatile of all the game meats. To cook it properly and do it justice, you need to understand the animal itself and the differences between the species in terms of texture, flavour and the changes in the seasons. Mike has spent the last few years honing his skills as a professional stalker with Alan Hayward and was recently elected a councillor of the BASC. No-one is more passionate about the deer themselves and he whole-heartedly believes that an animal that has lived a wild, free life and is killed instantaneously becomes the healthiest and best tasting meat available.

First thing in the morning, we will visit the local deer park and watch a deer being humanely culled and field dressed. You will see examples of all the species found in the UK and learn why they each taste so different. We will then return to the school where we will skin, joint and butcher the carcass down to cuts of meat that will be more recognisable to you. You will then help to cook several recipes with our carcass, including Mike's famous venison paves. This is field to table cooking in the truest sense.

Please note, that of the UK species there are always at least one in season and the deer park has the right to cull as and when they need to, so be assured we can legally run this course all through the year. This course is not for the faint hearted.

We believe that no feast is complete without a glass of wine, however if you require more than this, wine is available to buy on the day.