Venison Carcass Cutting for the Table

This video follows on from DSC Level 2. Showing the skinning and cutting up of a whole carcass of venison into useable joints for the table. Every step is described in detail including tools, sharpening and presentation for the table. Also shown - how to prepare and cook a Sika saddle and the making of a sauce. The saddle is then cut and served. Also a commentary on some of the other ways to use venison for the table. ONLY AVAILABLE ON DVD

Price: £20.00 + £1.50 p&p

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