Thursday, 6 February, 2020
7:00 pm - 10:00 pm
The Salt Box Nutfield rh14ej
The evening will start with a talk and demonstration on how to skin, butcher, de-bone and joint up a venison carcass, before going on to explore a number of methods on how to get the most out of the versatility and incredible flavour of wild venison.
Celebrating all cuts of the carcass, we will be looking at how you can utilise all parts of the animal, from nose-to-tail.
We’ll also share the importance of provenance and animal welfare, including how to best source your venison here in Surrey.
After the demo, we’ll enjoy a hearty wood-fired supper of a selection of venison dishes we have prepared.
You’ll leave with a selection of recipes to try at home.
Book your seat at https://wearethesaltbox.co.uk/wildvenisonbutchery/.