Thursday 21st April 2022, 11am-5pm
Hosted by experienced game keeper Will Archer, Cordon Bleu chef Jacqueline Wise, and wine expert Jeremy Blood, this day of inspirational cooking and feasting is not to be missed. With the stunning back drop of Knepp Estate’s Cow Barn, wild swimming lake (bring your togs!), you’ll learn how the delicious and regenerative meat known as venison is skinned, butchered and cooked.
Whether you are a keen cook, a chef, a deer stalker or just looking to learn a new skill, come and join us for ‘A deer in a day’ venison butchery, with full demo, hands on fire-cooking, multiple dishes created by our game chef with matched wine tastings.
11am: Tea/coffee & freshly baked treats on arrival
11.30: Introduction to the sustainable, healthy and delicious meat known as venison, including types of deer, flavour profiles, ethos and history
12 noon: Hands on venison butchery demo by game keeper Will.
Skinning the deer
Seam butchery into large joints
Trimming and prepping into smaller cuts
Removal of antlers for tools
Storing and preserving methods
Deer stalking and game keeping stories
1.30pm: Introduction to food and wine matching by Jeremy followed by 3 dishes by chef Jacqueline with 6 wines.
Venison carpaccio with salsa verde sauce
Dirty coal venison steak with a wild mushroom cream sauce
Venison sliders with organic medita high weald cheese & turmeric pickled courgettes
3.30pm: Foraging walk/wild swimming
4.30pm: Tea/coffee around the campfire & goodie bags
Max 18 Participants
Venison Butchery, Cookery & Wine Tasting with Wild Swimming at Knepp Estate
Knepp Wildland Safaris & Camping (Cow Barn), New Barn Farm, Swallows Lane, Dial Post, West Sussex, RH13 8NN