Venison Butchery course
at the fabulous Artisan School of Food in Nottingham.
Venison is a majestic meat, rich in flavour and history. Learn how create a range of delicious products and dishes.
Date: Friday 27th January
Time: 9am-5pm with 1 hour lunch break and 2 refreshment breaks
Topics to be covered:
· Species and anatomy
· Salt cures and airdrying
· Production of venison burger, game pie, bresaola and hot smoked tenderloin of venison (some cures, bresaola and hot smoked tenderloin of venison will be available to take home at the end of the course.)
· Sourcing of venison
Equipment required for production of added value products
· Certification, hygiene regulations and laws
Costs per head £65
To book a place, contact
Nick 07767 844921 nick@growingruralenterprise.co.uk
Julie 07971 666474 julie@growingruralenterprise.co.uk
Annamarie annamarie@growingruralenterprise.co.uk
