On this day course we'll take you through the skinning and field butchery of large game and send you home with a lot of meat for the freezer.
We'll separate the main joints and cuts, prepare some venison jerky and make venison mince for burgers. As we like to make use of the whole animal we'll also take you through the initial scraping of the hide before tanning, removing the sinews for strong bindings, using the bones and antlers for tools and show you many of the uses for those deer by-products.
Lunch is provided by us and will be...venison.
At the end of the day all your prepared venison will be packaged up in a takeaway cool box for you to freeze when you get home to feed you and your family for some time afterwards.
Course starts at 9am and finishes around 5pm.