The Deer.

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Overview

 

This course is not for the faint of heart. As a group you will be given an entire deer to process, from gralloched all the way to steaks, burgers and stewing meat. So join Charlie for a morning of butchery, fire and history. Guests will learn how to skin, butcher and cook a whole deer. This course is designed to give you the knowledge and confidence to purchase your own deer, and process the carcass down into usable cuts of meat. 

Note: Deer are sourced gralloched and inspected by a certified game dealer. All meat is traceable.

 

Itinerary

How to inspect, skin and butcher a Deer

We will inspect the deer and talk through some of the most common illnesses you will encounter with wild UK deer. You will then be shown how to skin the deer and butcher it into usable cuts of meat; the shoulders, haunches, fillets and tenderloins. You will then have a go at a full deer as a group.

Duration: 1.5 hours.

Key learning points:

  • Deer inspection.
  • Skinning the Deer.
  • Butchery of the Deer.

How to cook the deer.

We will discuss the different cuts of venison, including where to find the delicious ‘secret steak’. Where we find the fillets and best joints for roasting, ending with some venison and bacon cheese burgers.

Duration: 1.5 hour

Key learning points:

  • Uses of different cuts.
  • Secret steaks.
  • Burgers.

Deer BBQ

Finally we fire up the BBQ and get some steaks and burgers cooking. Due to small course numbers, we haven’t had anyone leave hungry yet!

Any left over meat you are welcome to split between the group and take home.

 

Sessions run from 10 am to approximately 1330 pm.

 

Cost: £75 per person

Date: 29/06/2019 

Location: Hampshire, Aldershot area, exact location given upon booking.

To book: email cabrunskill@yahoo.co.uk or contact me

 

 

Groups are never more than 6 unless requested.
All under 18’s must be accompanied by an adult.