Michelin Star Venison Cooking Masterclass

Transform your culinary skills & learn to cook like a Pro'
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A few more words about the Michelin Star Venison Cooking

In essence, hunting is about selectively harvesting a sustainable food source from its natural environment. 

For deer stalkers the harvest comes in the form of venison, a wonderful, wild, free-range, healthy meat that is lower in calories than any other red meat, high in Iron, Riboflavin, B6 & B12 and high in Niacin which helps prevent the onset of osteoarthritis.

This is a first-class masterclass targeted directly at deer stalkers by one of the UK's leading Michelin Star Chefs. 

The class is a perfect follow on from the Academy's - 'Butchery & Skinning Masterclass' and is designed to empower you to turn every day cuts of venison into top class dishes.

During a series of six beautifully presented classes available only on the ‘Hunting Academy’, Michelin Star Chef Chaniotis demonstrates how to cook and present this terrific, non-intensively farmed meat, in a way that will enhance both its flavour and presentation.

Top Michelin Star Chef Asimakis Chaniotis is not only one of the UK’s youngest, rising stars in the food world, he is also a keen hunter gatherer, obsessed with the quality and provenance of his produce. Meet the Instructor  

The classes utilise some of the most common cuts of venison, such as the Saddle, Shank, Tenderloin and Shoulder, they are also easy to follow and rely on ingredients that are readily available.
Asimakis will show you how to cook and present the following six dishes:
 -  Venison Fillet Tartare
 -   Venison Casserole
 -   Venison Shank
 -   Venison Cutlets
 -   Venison Rolled Boneless Saddle
 -   Braised Venison Shoulder - Chou Farci

This fabulous Masterclass delivered by one of the UK’s most brilliant, young Chef’s is an opportunity to transform your cooking.
Why present the same tired bland venison dishes? Learn to cook like a pro’, ‘wow’ your friends and family and rediscover the taste of venison.

Course contents

Meet the instructor

Asimakis Chaniotis

At just 28 years old, Asimakis Chaniotis became the youngest Michelin Star Chef in London and the first Greek ever to be awarded a Michelin Star outside of Greece.

Asimakis Chaniotis was born in Athens, originated from Kefalonia and grew up in Peristeri.

'As a child and teenager I spent all my summer holidays in Kefalonia, fishing and hunting, activities that taught me the love of fresh produce.' Even now, every time I go back to Greece to see my family, I always make sure I bring back some family home made olive oil and wild oregano, that I collect myself at the family farm.'

From a young age Asimakis was also very interested in street art and whilst his interest in food began to flourish, art really inspired him and helped him to develop as a young chef.

As Asimakis aspirations grew, he moved to London where he started working at the prestigious Pied à Terre restaurant at just 22 years old. Here he honed his culinary skills, alongside the likes of renowned top chefs Marcus Eaves and Andy McFadden before being appointed executive Chef by highly acclaimed Restaurant owner David Moore at the age of just 27.
Today, Asimakis is a rising star in the restaurant world, having also been awarded a further 3 AA Rossettes and an ‘Acorn Award’.
Have a question for Asimakis? Would like to book him for a private dinner or special events? Or maybe would like to meet him in person at the Chef's Table at the famous Pied à Terre Restaurant?
If so, do not hesitate to get in touch.

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A keen deer stalker and hunter-gatherer, Asimakis is passionate about sustainable, wild produce, and during time away from the kitchen, spends countless hours in the countryside harvesting natural ingredients and hunting wild, free-range game.

Asimakis’s life-long passion for the countryside pervades his cooking and transports him into one of the finest game chef’s in the UK today. 

Transform your culinary skills & learn to cook like a pro'

Course reviews

As a professional deer stalker, I have been preparing venison dishes for my family for years, but nothing like this! Akis has simply transformed my cooking! I am now presenting some truly stunning dishes that do this fabulous wild meat justice. 
Peter S Jones
This masterclass is an inspiration and a joy to watch, I now cannot wait to invite friends over and host dinner parties, so that I can show off my newfound skills!
S. King
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