close icon

Webinar: Venison A Christmas Celebration

Share article:

An expert venison cooking demonstration from the highly talented Simon Crockford, Executive Chef at the Celtic Collection.

Simon shows you how to prepare the following amazing dishes:

Seared Venison Loin

Baked pumpkin with hazelnut crust, parsnip, red cabbage, sprout leaves, quince, wild mushroom jus

 Moroccan Spiced Braised Venison Tagine

Venison pastilla, cauliflower rice, fennel seed yoghurt, parsley, pomegranate

 Venison Loin Salad  

Beetroot, orange, endive, chestnut, cranberry, blue cheese, salad cream

 Sika Venison, Juniper and Rosemary Sausages

Crushed salt-baked celeriac, pancetta, horseradish, venison jus

 All the venison used for this demonstration is wild, sustainably and locally sourced.

View the Menu

View Recipes

Simon Crockford is Executive Restaurant Chef at the Celtic Collection where he has progressed from a junior sous chef to his present role, overseeing the kitchens in no fewer than eight restaurants. Originally from Pembrokeshire, Simon has been involved in catering for many distinguished guests and high-profile events at Celtic Manor including the 2014 NATO Summit.

He is a member of the Wales National Culinary Team and has competed at the Culinary World Cup. He was Wales National Chef of the Year in 2017.

A huge Thank You to our sponsor Celtic Manor

Seared Venison Loin

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Your choice regarding cookies on this site. We use cookies to optimise site functionality and give you the best possible experience.