hosted by Leiths School of Food & Wine
As part of our series of classes with specially invited chefs, we are delighted to welcome Mike Robinson, chef / patron of the Pot Kiln Pub in Berkshire to Leiths. Specialising in cooking locally sourced venison and game, Mike has also written two cookery books, contributes to The Field and has made numerous television appearances.
In this one day master class, Mike will skin, joint and butcher a venison carcass down to cuts of meat that are more recognisable to the cook. He will also enlighten you on the various species, when they are in season, and most importantly, teach you how to get the most from this noble meat, as you work in pairs to prepare a selection of dishes that highlight its versatile nature. Culminating in a late lunch of your own making (with a well deserved glass of wine), this promises to be an exceptional class.
Salad of Warm Smoked Venison and Bacon
Moroccan Venison, Yoghurt and Cumin Skewers
Pave of Wild Venison with Potato Puree and a Peppercorn Sauce (the Pot Kiln’s signature dish!)