Master meat: all about venison

Only 10 places available.

Ten guests, two springboks, one meat master, in a masterclass presented at Soetmelksvlei, a delightful new experience by Babylonstoren.  

If you’re serious about venison preparation, this workshop is for you. The day will start with a short ride along the picturesque slopes of Simonsberg to Soetmelksvlei, a historical farmyard set in the late 19th century – a time when life was simpler, and craftsmanship was treasured.

Here, in the Meat Room, master butcher Jaco Koegelenberg will demonstrate how to cut a springbok into primary cuts, before the group will get to grips with the second springbok. Jaco will then demonstrate how primary cuts are processed into secondary cuts (meat preparation for biltong and venison pie).

After a hands-on morning in the Meat Room, we’ll enjoy a hearty lunch in the Old Stables Restaurant before heading back to Babylonstoren.