Wild Game Butchery

Skin, plunk, butcher and de-bone a variety of wild meats during our wild game butchery day course

Wild game such as venison, rabbit and pigeon are becoming increasing popular and this course is designed with that in mind. You’ll get hands on with the butchery of large and small game as well as wild fowl.

By the end of the day, you will walk away with a selection of the meats you’ve prepared during the day. This will include a minimum of 1/4 of a deer, pigeons and rabbits

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£199.00

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Further Information

Locations

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.

Catering

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.

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Product Description

Wild Game Butchery Day Course

Wild game such as venison, rabbit and pigeon are becoming increasing popular and this course is designed with that in mind. You’ll get hands on with the butchery of large and small game as well as wild fowl.

By the end of the day, you will walk away with a selection of the meats you’ve prepared during the day. This will include a minimum of 1/4 of a deer, pigeons and rabbits (subject to availability).

Over the course of the day you’ll learn:

  • How to skin and joint up venison
  • How to skin and joint up a rabbit
  • How to pluck and prepare a pigeon
  • How to prepare the various joints of meat ready for cooking
  • We also include a selection of tasty recipes for you to try out when you get home.
  • How to make marinades and much more!
  • Knife safety

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’ll be given a safety briefing before being handed the tools you’ll be using during the day

Deer skinning, anatomy& butchery

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

De-boning, jointing, marinades & recipes

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

Splitting, sawing and chopping
The time has come to split the timber in half, here you’ll use a number of tools, from a froe, axe or wedge to split the wood evenly. At this point, you’ll sketch the design of your kuksa onto the timber and begin to carve the initial shape of the kuksa by removing the material from the bowl.

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

Rabbit preparation

Finally we’ll move to rabbits. You’ll be taken through how to skin and prepare rabbits, removing the various cuts of meat in turn, we’ll then guide you through how to joint up the rabbit and prepare it ready for cooking.

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

At the end of the course all the meat prepared during the day will be shared between the course members. You’ll walk away with a cool box full of devious wild game and a selection of recipe cards for you to try out when you get home.