Venison – The Art of the Deer
Sat 24 March @ 10:00 am - 1:30 pm£150
Venison – the art of wild game butchery.
A comprehensive course for the would-be Wild Vension butcher/charcutier/smoker.
Smart techniques and thoughtful, careful creation of the finest charcuterie possible from a thorough understanding of carcass and traditional methods of preservation.
Taught in a friendly informal manner to a small group with an emphasis on safety, hygiene and maximising the use of your wild produce, whilst flexing to your own needs and special requirements, at an adaptable pace to suit all.
This course is designed to leave you confident and feeling well-equipped to butcher and preserve your deer in a way that truly befits their quality and wild origins.
We break for lunch, which includes a tasting of British cured meats and Borough Market produce, then get back to proceedings for a further butchery and curing guidance.
Starting with a carcass “on the fur”, gralloched (gutted)-
- Receiving a carcass from the stalker
- Planning of products
- Butchering the carcass
- Salting, curing, air-drying whole muscles and muscle groups, this covers air-dried ham, biltong, bresaola, and cuts for smoking etc.
- The 5th quarter and “the other bits” :- pates, terrines, respect for the whole deer
- Sausages, the fresh, the fermented sausage and the cooked.
- Smoking techniques and home-smoking techniques
- The nitrate/nitrite “issue”
Full course notes will be provided and course members will be able to take a small bresaola which they have made, to air-dry themselves at home, along with some fresh venison sausages.
No previous experience necessary. All equipment will be provided along with aprons.
Rachel Hammond has been curing and preserving using traditional charcuterie methods for over 12 years. She has a successful business supplying her customers at Edinburgh restaurants and direct to her customers at Edinburgh Farmers Market
She is self-taught and loves to learn new techniques and she teaches chefs and butchers her charcuterie techniques
Rachel uses French butchery techniques which are more thoughtful and subtle as they rely on seam-cutting and avoids use of the cleaver and do not rely on physical strength. Following the natural lines of muscles to make the very best of every last scrap of the carcass. At her workshop in Berwick-upon-Tweed she air-dries, smokes, ferments and cures different charcuterie with techniques selected from parts of the European tradition to suit each carcass.