Venison Butchery Intermediate Workshop

Event Description

If you have previously enjoyed one of our Venison Butchery Workshops, upgrade your knowledge with this intermediate level butchery workshop. Join us for an exciting day of deer skinning, butchery, venison preparation. Take your initial skills and learn more advanced cuts, how to French trim, create your own burgers and make a centre piece you will be proud of. In this course, you'll learn to skin, joint, and butcher a roe or fallow deer carcass (fallow has a £30 addition cost payable on the day, due to size). 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 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.