- Duration- 6 hours
- Max- 10 persons
- Cost- £220
This 6 hour course will look at the most royal of beasts the Deer. You will each get a whole carcass to work on which you will take home with you to stock your freezer. All venison carcasses will be hung for up to 14 days.
The Artisan Butcher will, through a series of demonstrations show you how to skin and butcher your venison and the many uses of this healthy economical meat, from the haunch to the loin, BBQ to casseroles. You will also get the chance to make your own fantastic sausages all herbs and spices will be provided.
This is a very hands- on course and protective clothing will be provided, so roll up your sleeves and get stuck in! An informal lunch of meaty treats will be provided along with refreshments throughout the day.
This is an ideal course for the enthusiastic home cook looking to up skill. Chefs looking to gain hands on experience or stalkers and game keepers looking to add value to the carcasses.
To book a place for the Royal Beast course which will run on the 22nd November 2015 and the 13th November 2016, please contact the Rose House Butchery team.