Workshop would make venison lovers of us all

The event, organised by New Zealand Venison, has brought together top British and Kiwi experts to explain how the traditional winter meat can also go down a storm in summer.

It kicks off with cookery demonstrations including guidance on simple stir-fries, summer salads, marinades and barbecues, as well as the deeper spiced recipes of cold-weather dining.

The afternoon session will show delegates how to make economical use of venison to add cachet to a menu, with recipe demonstrations focusing on using the meat in a range of fusion dishes. The event features top venison chef Graham Brown and UK venison expert Nichola Fletcher who is set to publish a book on the subject later this year. Both will answer technical, culinary, nutritional, historical and production queries.

Venison has less fat and only a third of the cholesterol of skinless chicken while farm-reared venison is a good source of Omega 3. A joint promotion between the British Deer Farmers Association and Deer Industry New Zealand ensures a consistent quality and year-round supply.

The event is at The Asian and Oriental School of Catering in London on 12 April; call 01327 340401 or email ian@breezeandfreeze.co.uk.

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