Venison in a Day

Andrew Sharp guides participants through venison selection, carcass breakdown and preparation of cuts from red and fallow deer sourced from the Welbeck Estate.

The day covers hanging, jointing, larding and barding, then practises seam butchery on the haunch and saddle and prepares shoulder and neck cuts. Participants take home venison portions; the organiser asks them to bring containers. No prior game experience is required.