Wednesday, 2 February 2011


Wild Deer Best Practice Workshops on the theme of Producing Quality Venison will be held on Mull on Sunday 20th February and Islay on Monday 21st and Tuesday 22nd February 2011. The events are free to attend.
The key aims of the workshops will be to:
• Provide detailed knowledge and basic skills in the meat handling and processing elements of producing quality venison meat;
• Provide quality information on how estates can add value and maximise their revenue from their venison resource;
Nichola Fletcher
• Encourage a collaborative approach to production, distribution, processing and marketing of venison at an island level, to enable greater use of local resources
• Provide expert advice on cooking with venison as a healthy, quality meat.
ISLAY dates are Monday 21st February / Tuesday 22nd February

Nichola Fletcher is a renowned venison cook, demonstrator and teacher - specialising in game meats. She has worked extensively in North America and the UK and many other European countries. Her demonstrations inspire confidence and offer genuinely useful information. As a key part of the workshops Nichola will be running a special hour-long session which will focus on the eating qualities of venison. Nichola will provide expert advice and demonstrate ways of cooking with venison, and participants will be invited to taste the end products!

The following topics will be covered ...
o Introduction to venison quality: The importance of Wild Deer Best Practice from hill to plate
o Selling and supplying venison: An overview of the regulations
o Carcass preparation: A practical demonstration of lardering and skinning
o Larder standards and quality assurance: Advice on getting your larder up to standard and SQWV Assurance scheme
o Butchering venison: A practical demonstration of butchering a carcass
o Adding value to your resource: Maximising the potential from venison
o Venison as a business: Advice on finance and funding
o Practical demonstration, evaluation and discussion of the eating qualities of venison.

Please note that while most of the day will be indoors, for the practical demonstrations we will be using larders by kind invitation of Forestry Commission Scotland on Mull and at Islay Estates on Islay. Participants will be asked to use their own transport between locations. Please ensure you bring warm, waterproof clothing.

Event Timings:
Islay Venison Cooking Event (Monday 21st February)
o Location: Ionad Chaluim Chille Ìle (The Gaelic College) Bowmore, Isle of Islay.
o Content: Nichola Fletcher will host an evening session demonstrating and discussing the qualities of venison. This session will be aimed primarily at workshop attendees but will also be open to members of the public.
o Time: 19:00

Islay Producing Quality Venison Demonstration Event (Tuesday 22nd February)
o Location: Ionad Chaluim Chille Ìle (The Gaelic College) Bowmore, Isle of Islay.
o Time: The event will start at 9.30 with Registration from 09:00 (tea and coffee will be available on arrival). The day will finish around 16:00.
o Catering: Tea, coffee and a soup and sandwich lunch will be provided. Please let us know of you have any dietary requirements.
For further information or queries please contact: Mike Cottam (Best Practice Officer) on 01463 725373 or Linzi Seivwright (Deer Management Officer) on 03002449360

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