Deer Butchery Masterclass
Mon 3rd April, Mon 22nd May, Weds 26th July or Fri 10th November 2017
Tutor: Jamie Corry
Dinner and refreshments included
** FULLY BOOKED **
ABOUT THE COURSE
A whole deer in a day course - learn butchery and cookery skills on this intimate, 4-person training course in the Hampshire South Downs. We promise you the most delicious, melt-in-the-mouth meat that you will have ever tasted, all prepared by your own fair hands.
The main outcomes of the course are for everyone to be able to skin, butcher and cook the different cuts of meat using a variety of techniques that show the versatility and flavour of wild venison. We will also be looking at how you can utilise other parts of a deer including sinew, fat, antlers, bones and hide.
THE COURSE WILL GIVE PARTICIPANTS
WHO IS THIS COURSE SUITABLE FOR?
Beginners and those wishing to improve their butchery and outdoor cooking skills.
WHAT TO BRING
Please just keep an eye on the weather and dress appropriately for being outside all day. There will be lots of practical activity but also lots of watching and listening.
There will be a meal at the end of the day but please bring some lunch for yourself or lunch can be bought in the Beech Cafe on site.
We will be providing refreshments (tea, coffee, hot chocolate, biscuits and fruit) throughout the day and fresh water will be available.
ABOUT THE TUTOR
Jamie Corry runs The Wild Bushcraft Company. He has 18 years experience of working in the countryside all over the UK in many guises: bushcraft instructor, deer stalker, countryside ranger and youth engagement officer. He has great enthusiasm for helping young people develop their potential. He also has a passion for only eating meat that he has hunted or raised, knowing exactly where the animal came from and that it had a good life.
"Thanks for a great day, I thoroughly enjoyed the day. I've been culling and processing deer for the last 20 years and just came for the day to polish my butchery skills. I was pleasantly surprised just how much extra I learned on the day from skinning through to the cooking. Massive thanks."