This is a one-day course which explains how to get to grips with the carcass of a whole deer, transforming it into a range of delicious and manageable joints, sausages and pate.
Whether you are already a keen stalker, or hope to become one, or whether you simply want to find out more about this delicious and healthy wild meat, this course will give you all the basic kitchen know-how for dealing with a deer, and some fine practical recipes too.
Starting the day with two whole, locally shot deer (usually roe, sika or fallow) Ray and members of the River Cottage team, will demonstrate and explain the principals and process of skinning and butchering the carcass. They will go on to show how to prepare the various joints, both for the freezer and for immediate cooking. Over the course of the day, we will also be demonstrating recipes for venison liver pate, a slow cooked venison casserole, and venison sausages.
Half way through the day, guests will sit down to a special venison lunch prepared by the RCHQ Cooks , and featuring recipes from the course. At the end of the day, guests will be able to take home some venison sausages.
This event is demonstration based. Practical participation is not required, although volunteers are encouraged to take part in the demonstrations, at some point during the day.
Location: This course is run from River Cottage H.Q on the Dorset/Devon borders. Full address details of H.Q. will be provided once you have booked.
Wine/drink: We are a licensed venue. We also have a Bring Your Own policy and we do not charge corkage. We have a wide selection of the finest organic wines. We will be serving Elderflower cordial and iced water from our own well.
Accommodation: If you need local accommodation, click here for a list of hotels and bed & breakfasts, recommended to us by our customers. We don't have camping facilities but for information on local campsites and self catering accommodation, call the Lyme Regis Tourist Information Office on 01297 442 138. They will be very happy to help.
Age: We would advise that this course is only really suitable for 12yrs of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines for the safety, comfort and enjoyment of all our guests.
Time: 10.00am - c5.00pm.
Please note that Hugh will not be at every event, you can see from the list below which dates he is attending. You will be sent email confirmation of any places purchased on the course and a ticket in the post.
WHERE A COURSE IS DESCRIBED AS BEING 'WITH HUGH', THIS MEANS THAT HUGH IS CURRENTLY SCHEDULED TO BE PRESENT FOR PART OF THE EVENT.