Key Information
Join us for a day of deer butchery and feasting at the foot of the South Downs. This hands-on experience will not only teach you how to make the most of an entire Fallow, Sika or Roe Deer carcass but also help in guiding how to best fill your freezer. Highlights include skinning, butchery, lunch with wine pairings, cold smoking and curing, not to mention the inevitable meat sweats.
Full Cost
£180 per person
Available Dates
October 12
Timings
10am Start
Course Attendees
21 people maximum
Contact Email
We’ll kick off the course by skinning and butchering your deer, as you break it down into primal cuts, which we’ll then show you how to prepare with a variety of different dishes in mind. Examples may include turning pencil fillets into mouth-watering venison carpaccio with a wild garnish to dirty cooking cuts directly on hot coals, as well as making our own smoked biltong or venison burgers. You will enjoy your hard work in the form of a multi course feast full of venison delights and foraged foods. Be sure to bring a cool bag/box as there is plenty of meat to take home.
