Event Time(s): 10:30
Location: The Wild Meat Company, Lime Tree Farm, Blaxhall, Woodbridge, Suffolk IP12 2DY
Number of places left: 5
Price: £15.00 (Members) and £N/A (non-members)
How to Book: To provisionally reserve a place, please email email@example.com.
On Tuesday 21 March, game-loving Guild members will be treated to a bespoke, wild venison workshop at The Wild Meat Company deep in rural Suffolk.
Wild venison is one of the Company’s mainstay products and is cut from locally-sourced and fully traceable, fallow, red, roe and muntjac deer. We’ll be given a masterclass in its butchery and preparation for sale by Robert Gooch and Paul Denny, the partners’ of the business, followed by a tour of the cutting plant at Lime Tree Farm, Blaxhall. This will include a presentation on the provenance of wild UK venison and the culinary and market opportunities it affords.
The day will conclude with a delicious celebration of local fallow venison, designed to showcase its unique flavour and texture, prepared and cooked by none other than Gill Meller, of River Cottage fame, using recipes from his inspirational new book, Gather. Gill will explain how to get the very best out of venison in the kitchen and show us how to create a dish that maximises the qualities of this sustainable and responsibly-sourced wild meat.
Directions: Members will be picked up from Wickham Market Railway Station, Station Road, Campsea Ashe, Suffolk IP13 0PT at 10.45am and will be returning to the station at 5pm. Members need to organise their own travel to / from Wickham Market Railway Station.