The Whole Deer – Butchery Course


The Whole Deer – A hands on butchery course dedicated to the butchery of an entire deer in a day.


SKU: TWD12-11-16 Category:

The whole deer - beginning to skin the deer

Get hands on with the butchery of large game during our deer butchery day. Large game such as deer has increased in popularity over the last few years and this course focuses purely on dealing with the butchery of venison.

After an initial safety briefing and a walk around our basecamp, our expert instructors will guide you through the safe handling of the various knives and butchery tools that you’ll use during the day.

You’ll then be taken over to your deer, which will be hung in it’s natural packaging ready for you to begin skinning. Our instructors will guide you through the whole process from skinning through to jointing up the venison, including deboning. Each person will have their own deer, giving you the chance to really get to grips with the skills.

The whole deer - The joints of meat all removed and ready for de-boningThe entire day will take place in our woodland site, where you’ll be field dressing the deer.

As the day progresses, our instructors will also take you through how to make various marinade’s to infuse your venison steaks in. You’ll also be given a selection of recipes cards to take home.

Lunch will be venison and we’ll cook this on the embers of our campfire, creating a succulent woodland meal.

As the butchery day draws to a close, you’ll leave with a cool box full of the fresh venison, you’ve prepared.The whole deer butchery course - making a marinade for the vension

Over the course of the day you will learn:

  • How to safely use butchery tools
  • How to skin a deer (removing the natural packaging)
  • The various joints of a deer and how to process these
  • How to de-bone the venison joints, creating steaks
  • How to prepare the select cuts of venison ready for cooking
  • How to create marinades
  • We’ll also guide you through recipes and various cooking techniques

Course cost – £179

Location: This course is held at our Wiltshire site close Swindon.

Dates available:

25th March 2017

11 November 2017

To book select a date from the dropdown menu at the top of the page.

Why also join us on our Wild Food Forage course

Additional information

Dates Available

12th November 2016, 11th November 2017, 25th March 2017


All meals for this course will be provided, allowing each student the opportunity to do some bushcraft cooking over an open fire. We have a kettle always on the go so you can help yourself to tea, coffee, squash and biscuits. We also have fresh drinking water and a fruit bowl available.


This course starts at 9am and finishes at 4pm.

Other Details

Joining instructions will be sent to participants once full payment has been made along with your receipt. This will include details of where to meet, when to meet, and what to bring with you.


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