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.
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 https://www.celtic-manor.com/