The document describes an event featuring a game butchery demonstration by Lee Morton from The Dorset Charcuterie Company. The event will include carpaccio made from juniper and whisky steeped venison loin paired with port infused pear and parmesan shavings. Other dishes include venison liver with caramelized onion, serrano lardo and madeira glaze paired with Ardbeg 10yr, and a wild bird galantine of pheasant, partridge and duck paired with Highland Park 12yr. The event will conclude with venison thrice and cranachan and kumquat compote paired with Jura Superstition.