Tuesday 12th September - Field to Fork: Roe Buck Butchery

September Course

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

Poached & Roasted Haunch Roe Venison
With Girolle Mushrooms, Trevise & Butternut Purée
Primitivo, 2013 Cantine San Marzano, Pugli

Roe Venison Wellington With New Potatoes Tender Stem Broccoli and Venison Jus
Malbec, 2013, Don David, Michel Torino, Cafayate Valley, Argentina

Raspberry and Praline Tart Gianduja Crémeux and Raspberry Sorbet
Muscat De Beaumes De Venice 2007, Rhone Valley France

Coffee & Petit Fours


£100 per person including a three course meal

To book a place on one of these events please call 01689 854848