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The Salt Box – Wild Venison Butchery

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Date/Time
Wednesday, 6 October, 2021
10:00 am - 4:30 pm

Location
The Salt Box Nutfield rh14ej


Join us in our woodland kitchen for a day spent learning how to butcher and cook wild venison.

Our food-filled adventure starts with a foraging walk up to our woodland glen, gathering a selection of wild ingredients on our way. We will give you tips on how to identify seasonal hedgerow edibles, highlighting the tasty morsels that nature’s larder has to offer.

 

After a restorative cuppa in our woodland kitchen, we will then turn our attention to the main business of the day; skinning and butchering either a fallow or roe deer carcass. We will spend the majority of the morning taking our time preparing the deer. We will start by skinning and talk through the process of curing your pelt at home using traditional methods. During our field butchery lesson, we will break down our carcass into primal cuts and use seam butchery to further process the deer. Using the whole deer from nose to tail and showing you how to reduce waste getting the most from the animal, we will talk through multiple ways of preparing each cut, stocks and sauces and the best ways to store your meat . Whilst all this is happening, our team will cook up delicious snacks over fire to quell your hunger before we spend our afternoon cooking up a feast over fire.

To find out more and book tickets, visit:

https://wearethesaltbox.co.uk/event/wednesday-6th-october-2021-wild-venison-butchery/

 

About The Salt Box

Multi award-winning sustainably minded cooks dedicated to curating unforgettable open-fire dining events and cookery courses beneath the trees. Based on the Priory Farm Estate in South Nutfield (near Redhill, The Salt Box celebrates seasonally inspired, locally sourced and foraged ingredients, bringing people together through food and fire. 

Find out more at https://wearethesaltbox.co.uk/ | Follow us on Social Media @thesaltboxuk.

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