The late morning demo at the BASC Wild Food Kitchen Theatre, sponsored by Global Knives, saw third-generation professional deer manager Curtis Pitts and game-meat master Rachel Green truly ‘giving it some welly’ in their dual demonstration, breaking down a roe carcass with a step-by-step guide on how to make a venison Wellington. They served up a captivating demonstration that was both entertaining and educational, delving into the details of conservation alongside butchering tips and tricks to minimise food waste.
Rachel Green, known for having a personality as bold as her flavours, truly lit up the demonstration stage with her signature wit and energy as she spoke through the technicalities of what could be considered one of the most difficult recipes out there. However, as she put it, with the quality of game on offer, they truly needed an equally impressive recipe.
The BASC Wild Food Kitchen Theatre, sponsored by Global Knives, credit: India Hodder
Meanwhile, Curtis Pitts did a fantastic job of giving the crowd a taste of what is on offer at the butchery masterclasses he hosts at home. He delicately demonstrated the cuts you can get from a roe saddle to maximise value and shared his best hosting tips.
Curtis Pitts Deer Services are purveyors of fine venison and game, as well as being experts in deer and land management. Having set up his business in Dorset in 2017, they have expanded as far as Oxfordshire and Cornwall, helping large estates and farms manage their wildlife populations to keep the ecosystem happy and their habitat healthy.
Not compromising on flavour or facts, the demonstration finished with the crowd taste-testing the Wellington Rachel had prepared earlier.
Throughout The Game Fair this week, there is an assortment of food – and drink – demonstrations on offer, so head to the BASC Wild Food Kitchen Theatre in the Totally Food area for some fun facts, food, and to learn from the best! Check out the timetable here.
