Learn the skills needed to skin and carefully butcher a deer. Our expert tutors will take you through the stages needed to turn the whole animal into joints, mince and sausages.
Learn butchery from two of the leading expert butchers in the area. Colin and Alan (From Huttons of Knaresborough) will demonstrate the skills involved in butchering a deer from the whole gutted carcass into the main joints and cuts. You will be able to get hands on experience skinning, cutting, jointing, deboning etc. There will be the chance to make some venison sausages and instruction on curing and preserving meat.
The course starts promptly at 9.30am and finishes at 4pm. It will run in Taste the wild’s woodland kitchen where we will cook up samples of meat during the day. Coffee/tea are provided.
You will have a pack of sausages and a joint of venison to take home
The course fee includes all tuition and use of knives etc. Please bring your own apron. A hot meaty lunch is provided and tea/coffee or cold drinks.
"We just wanted to drop you a quick email to say thank you for the best weekend ever! We're already putting our learning into practice, and making our own pontak sauce! Just when you thought you'd got rid of us, we've rebooked for the vegetarian foraging course in May, and a couple of our friends will also be coming too. We'll bring along some of our homemade mead for you to try, so something to look forward to there!"
"Thanks so much from all the team - yesterday was a great success and several of them have appeared in the office this morning with their willow sculptures to show their colleagues. We all had a fabulous time and the prizes are all on display in the office kitchen area! Many thanks to you and all your team for their hard work in making yesterday such a success for us."
"Thank you so much for a wonderful few days on your coastal foraging course. It was delivered by you both with such enthusiasm and passion which were very infectious. Thank you also for the delicious food. We’ll certainly get practicing!"
"A quick e-mail to thank you both for such an interesting day on Saturday. We were a bit worried about what to expect from the day, but it turned out to be very friendly, informative and tasty! (particularly the end of day tasting session). Now we have started to look out for free food we can’t believe just how much there is literally right on our doorstep. Hope to see you both again before too long; having enjoyed ourselves so much we’ve now got our eyes on the course at Staithes."