About the Course
Are you a wild food enthusiast, forager, hunter, roadkill opportunist, budding campfire chef, or simply a passionate foodie? If you relish sustainably sourced wild game meat, this field-to-fork course is perfect for you.
Join us for an exciting weekend of deer butchery, venison preparation, and feasting. While skinning and butchering an animal might seem challenging initially, with practice, you'll master these skills.
In this course, you'll learn to skin, joint, and butcher a muntjac deer carcass, prepare and cut steaks, and roast joints to take home. You'll break down one animal each—healthier than most other red meats, low in cholesterol, rich in omega-3, and free of growth hormones.
We recognise this can be an emotive topic, but we firmly believe that consuming organic, seasonal, local, and ethically sourced food is beneficial, and being actively involved in the respectful preparation of your food is even more rewarding.
Located at the beautiful Iron Oak Farm, complete with a fire pit, composting loo, and covered teaching area.
Your Instructor
Rebecca Richards
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