Field to fork, roe buck butchery

Posted in MasterClasses on 10/06/2015
Field to fork, roe buck butchery masterclass coursse Chapter One Restaurant
Held on June 9th

£100 per person including a three course meal 

During the class attendees will learn:
Basic knife skills 
Basic butchery skills
Whole carcase butchery of a Roe Deer
How to prepare the main course of the night 
Different cuts of the meat and its uses

Sample Menu

Roasted Haunch Of Sika Venison, Girolle Mushrooms, Trevise & Butternut Puree
Barbera, 2011, Monferrato Rosso "La Vigna de Chiarlo" Piedmont, Italy 


Sika Venison Wellington With New Potatoes, Tender Stem Broccoli and Venison Jus
Malbec, 2012, Para Dos, Mendoza, Argentina 


Raspberry and Praline Tart, Gianduja Cremeaux and Raspberry Sorbet 
Muscat de Beaumes de Venise, 2007, Rhone Valley, France