Field to fork, roe buck butchery at Restaurant Kent
9th June 2015
9th June 2015
Sample menu only, view current menus.
Held on June 9th 2015
includes a three course meal
During the class attendees will learn:
Basic knife skills
Basic butchery skills
Whole carcase butchery of a Roe Deer
How to prepare the main course of the night
Different cuts of the meat and its uses
Sample Menu
Roasted Haunch Of Sika Venison, Girolle Mushrooms, Trevise & Butternut Puree
Barbera, 2011, Monferrato Rosso “La Vigna de Chiarlo” Piedmont, Italy
Sika Venison Wellington With New Potatoes, Tender Stem Broccoli and Venison Jus
Malbec, 2012, Para Dos, Mendoza, Argentina
Raspberry and Praline Tart, Gianduja Cremeaux and Raspberry Sorbet
Muscat de Beaumes de Venise, 2007, Rhone Valley, France
