The Whole Deer

The Whole Deer – A hands on butchery course dedicated to the butchery of an entire deer.  You will be getting stuck in to every process throughout this day course covering how to firstly skin a large mammal such as a deer, you’ll then be taken through how to remove the various joints of meat making steaks from the fillets, roasting joints from haunches as well as making marinades to infuse the tasty venison in.  Your woodland lunch will be… venison, cooked over the embers of a camp fire. At the end of this course you will leave with a cool box full of venison and recipes of tasty venison meals.

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Further Information


This course is run from our Wiltshire and Gloucestershire sites. Full details of how to get to the site will be provided once you have booked.


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.

Minimum Age

We would advise that this course is suitable for 16 years old and upwards, under 18’s must be accompanied by a paying adult.



Product Description

The Whole Deer

Get hands on with the butchery of large game during our whole 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. The entire day will take place in our woodland site, where you’ll be field dressing the deer.

As the butchery day draws to a close, you’ll leave with a cool box full of the fresh venison, you’ve prepared.

Over the course of the day you’ll 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

Your Day                                                                                                                     9.30 – 16.30

Arrive at Hands on Bushcraft

You’ll be welcomed by one of our instructors and guided through the woodland to our basecamp where you will be given a safety briefing before being handed the tools you will be using during the day.

Deer skinning and anatomy

We’ll guide you through how to firstly skin the deer removing the ‘natural packaging’. you will then be taken through the anatomy of the deer looking at the muscle and bone structure. Then the butchery starts, you will begin to remove the flanks, fillets, tender loins, haunches, ribs, etc


Then the butchery starts, you’ll begin to remove the flanks, fillets, tender loins, haunches andribs from the deer..

De-boning, jointing, marinades and recipes

We’ll then move to the next stage of preparation, which involves de-boning,?????????. Once the  venison is fully prepared you’ll be shown how to make a selection of marinades for the steaks

Bushcraft cooking

This brings us to lunchtime. Together we’ll cook up some of the versions you prepared earlier, along with local seasonal produce, for a hearty woodland lunch. During this session, we’ll guide you through some handy campfire cooking techniques.

Wild fowls preparation

With your kuksa roughed out, the next stage is to sand it removing the cut marks left by the tools. At this stage we recommend you leave the kuksa to dry for a couple of days before finishing the final stages of sanding and oiling at home. We’ll provide you with full instructions on how to finish your kuksa including the different types of oils/waxes you can use

Course finishes
All good things must come to an end, time to pack up and head home.