Wild Meat in a Day - prepare it, cook it, eat it
Sunday March 29th
The Anchor at Walberswick, Suffolk
Join Food Safari to round off the game season with a fun, hands-on day preparing, cooking and eating game. There are just a few places left on the event which takes place in ten days time.
The workshop will be led Robert Gooch of The Wild Meat Company. One of Rick Stein's Food Heroes, Robert started the Wild Meat Company in 1999 with the aim of taking "the muck and mystery out of buying and eating game". Wild Meat Company sell wild game from woods, forests and fields in Suffolk killed by local farmers and landowners.
Robert will share his wealth of experience about local game, habitats and seasons. The focus will be venison and we'll explore how different varieties of deer produce different meat.
Generally speaking, the smaller the deer, the more fine-grained and delicate the meat will be. Roe and muntjak are more gently flavoured animals while fallow deer have grainier, richer meat, and the big red deer give the most open-textured and gamey venison of all. Robert will explain why wild animals that have roamed freely are likely to be a little more robust in flavour and texture than their farmed counterparts, which will have had a more restricted range.
Venison is rich in protein and lower in fat than other red meats and is a good source of B vitamins, iron, phosphorus, zinc and selenium. Mike Keen, The Anchor's Head Chef will demonstrate so tasty and inspiring game dishes as well as sharing tips and ideas for preparing game at home. We'll round of the day with a tasting menu of game dishes and suggestions about complementary pairings of game with wine and beer.
Full details of the day are available on our web site: Food Safari or email firstname.lastname@example.org
How to eat: pesto
4 weeks ago