Venison 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 deer skinning, butchery, venison preparation. 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 roasting joints to take home. You'll break down one animal each. 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.