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 appreciate 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 of Vicars Game and was recently elected a councillor of the BASC. No one is more passionate about the species than Mike.  He whole-heartedly believes that an animal that has lived a wild, free life and is killed instantaneously is unquestionably the healthiest and best tasting meat available.

The Full Venison is our most ‘wildest’ of courses.  First thing, the group heads out to the local deer park to 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 a carcass down to cuts of meat that will be more recognisable to you. You will then help to cook several recipes using the cuts, including Mike’s famous venison paves.

Please note, there is always one species in season throughout the year and the deer park has the right to cull as and when they need to.

This course is ‘field-to-table’ cooking in the truest sense but it isn’t for the faint hearted!

Example recipes covered during the day:

Salad of Warm Smoked Venison and Bacon

Moroccan Venison, Yoghurt and Cumin Skewers

Pave of Wild Venison with Potato Puree and a Peppercorn Sauce (the Pot Kiln’s  signature dish!)