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Best of British Venison

Due to the outbreak of COVID 19 and government guidance BASC took the decision to postpone all training courses scheduled up until the end of June 2020. With the restrictions starting to be lifted in different areas of the UK at different rates, we expect courses to start going ahead from the 9th July in England and at later dates in Scotland, Northern Ireland and Wales. All courses will be reviewed on a daily basis and be led by government advice. I would like to thank all our future course participants for being understanding during this difficult period. If your course was postponed or is going to be postponed you will be contacted by a member of staff. The list of current courses are published on the BASC website and are open to booking subject to further government guidance.


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Date(s)

23/02/2020

Time

All Day


Location: Perrys Field to Fork

Categories


Using the highest quality ingredients and sustainably local venison you will learn a lot about the provenance of the species and the food it creates. You’ll meet new people and enjoy the hospitality of the Perrys Field to Fork team.

From the shoot you will observe the deer fully prepared before it is broken down into primal cuts. British Champion Master Butcher Stephen Hill together with Country Sports Specialist Matt Dutton from BASC will jointly deliver the Best of British Venison course. You will learn about a variety of deer as we take you through the range of different cuts and show you how to prepare them to cook up a selection of delicious dishes including venison sausages and burgers.

Finally, and to top it off, how to debone and prepare a haunch of venison.

Address;

PERRYS FIELD TO FORK,
THE OLD COOKERY SCHOOL,
ECCLESHALL,
STAFFORD,
ST21 6BL

£40pp

To book call 01785 851911 or visit; https://perrysfieldtofork.co.uk/product/british-venison-course/