In this 2-hour class you'll learn new flavor affinities and cooking methods to achieve optimal results while cooking venison. Dial back gamey flavors and textures; learn what causes them, how to avoid them in the first place, and what to do when you have no choice but to cook with them. We will use herbs and aromatics, as well as other tips and tricks to compliment the natural flavors of venison, not cover them up. Sign up today for Venison Workshop and bring your A-game to your favorite big game.
- Freezer-marinated back-strap for the grill or smoker
- Venison summer sausage
- Tenderloin roulade with mushroom, fennel, garlic, and sage
Feel free to cook along with class or take notes while attending class as a lecture