Course Description

Course Date 22nd February Master the art of wild game butchery and embrace a deeper connection to your food. This immersive course provides hands-on experience in processing whole deer, from skillful skinning and expert butchery techniques to utilizing every part of the animal. We'll also explore the art of preserving hides, transforming them into beautiful, functional pieces. Expand your knowledge further with demonstrations on preparing smaller game like pheasant and rabbit. Finally, gather around the fire as we share time-honored methods for cooking wild game, transforming your harvest into a truly unforgettable feast. COURSE DETAILS The course will be held at a private location near Pulborough. There will be shelter for the butchery and a separate covered area for the fire cookery. It would be convenient to drive as the locations are often remote. On occasions lift shares can be organised. WHAT TO BRING Wear appropriate clothing for the weather conditions and seasons and that you don't mind getting dirty, this will be a hands on course. Bring any refreshments you may need such as water and snacks. Wear comfy walking shoes. If the conditions are expected to be muddy you will be advised suitable footwear in the email. Bring a basket or container or bag to take game away with you should you like to take some home. A note pad and pen to write down information with. Alternatively; a camera to take pictures or for filming.