Venison with Mike Robinson

Cooking Classes | Meats

Be the first to review

hosted by Leiths School of Food & Wine

Event Photo

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.

Sample recipes:

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!)

Have a query about this event? Contact Leiths School of Food & Wine

Schedule

No future dates currently in our calendar.


Want alerts about new dates for Venison with Mike Robinson?

Reviews

Have you been to this event? Write a review here.

Are you a blogger? Have you attended this experience and blogged about it? Link your blog post to share your views with our growing foodie community!

Add your blog review of Venison with Mike Robinson

Copy and paste the html code below to your blog post about this experience. The Edible Experiences logo will show up in your blog post, wherever you have chosen to position it. We will automatically create a link to your blog post from this experience's listing page. We look forward to reading your post!

Edible Experiences