Join the Wickedfood Earth Team, in conjunction with Karoo Hoogland Wines for a hands-on 2 full day Venison Charcuterie Workshop, where we’ll show you how to break down a large antelope, and introduce you to the basics of the three main arts of venison curing, whole muscle dry curing and aging; brining whole cuts for corned venison and hot smoking; and how to make 2 classic sausages, and the basics of making real droewors from scratch and a spicy venison salami. 

When: 6 to 7 October;

Where: Karoo Hoogland Wines, Onderzandheuvel, Middelpos, Karoo.

Cost Workshop: R3 990pp for both days, includes, all ingredients, extensive notes and lunches on both days (excludes accommodation).

Workshop booking: cilla@wickedfood.co.za or WhatsApp 076 236-2345;

Accommodation Booking: contact@karoohoogland.co.za

Day 1

• How to break down a carcass, butcher different fresh cuts and cuts for curing;
  
• Ideas on how to cook the various venison cuts from fillet warped in pancetta to how make the perfect roast leg;
• Making different dry cures from scratch for biltong, cured loin and dry cured leg; and
  
• Making brines for corned venison rump and whole roast leg of Venison.

Day 2

How to make a traditional venison boerewors, spicy sausage, droewors and salami.

• The science and theory of making wet and dry sausage – extensive notes and explanation of exactly how the process works including salting, spicing, cultures, grinding, filling and drying.
• The basics of making perfect venison sausages –  classic traditional venison boerewors, and spicy venison sausage;
• Meat fermentation and how to make a basic venison salami – how spices and preservatives work, and grinding, stuffing and drying, for real droewors from scratch, and a classic salami.