Mixed Small Game Butchery Workshop

Event Description

If you relish sustainably sourced wild game meat, this field-to-fork course is perfect for you. Join us for an exciting day of mastering the essentials of plucking, skinning, dressing and preparation of Pheasant, Partridge and Rabbit. 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 composting loo, and covered teaching area. Refreshments are provided all day, and a simple lunch, showcasing some of our delicious produce from the farm, is provided. Including: GF Venison burgers and GF pork sausages. Bring a friend! You can bring a second person to the workshop to watch or share your carcass for an additional £15, to cover refreshments and lunch. Add during booking. Please note: If you have paid a deposit, the balance will be invoiced a week prior to the workshop. Any outstanding balance must be paid the Wednesday prior to the workshop.