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Get more out of your wild-caught game than simply a freezer full of mince and schnitzels.
Learn how to extend the life of your meat with tasty venison salami and bresaola. Create a simple and tasty duck prosciutto and a terrine recipe to turn any game meat into the hero of your next charcuterie platter.
This class will also include a session to help you create venison sausages so succulent, juicy and plump you’ll be the envy of all of your hunting mates.
Lunch will include some amazing wild-caught dry aged venison and you’ll each get a salami to take home too.
Saturday 28th June, 2025 | 9:30am | $260pp