Special Event on Sunday 7th May
On this two hour, one off Seam Butchery and Burger Making Workshop students will be shown how to separate out the individual muscles from a venison haunch. Then each student will learn how to remove the silver skin and connective tissue giving them a high quality product that can be cooked just like a fillet steak and is equally versatile.
After this process we will produce some fabulous venison burgers with the trim and less suitable muscle groups.
- Separating muscle groups
- Removing silver skin and connective tissue
- Burger Making
£60 per student, 18 years and over.
Maximum of 10 students.
Free admission to the Food Festival is included.