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. 


Sample Menu: 

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