Join us on the 28th February for an exclusive, hands-on venison butchery demonstration set in the heart of Nottinghamshire at Thoresby Estate. This immersive one day course offers a unique opportunity to work closely with estate sourced venison and refine your butchery skills under expert guidance.
Time: 10am – 4pm
Price: £320 per person
All deer used in this course is sustainably sourced from Thoresby Estate, giving you the opportunity to work with locally cultivated fallow deer while gaining practical and traditional skills.
Each participant will butcher half a Thoresby Estate fallow deer carcass, working with direct instruction and supervision throughout the day. By the end of the session, you’ll take home your own professionally prepared venison, vacuum packed and sealed.
What You’ll Learn
- How to joint a venison carcass
- Essential butchery and knife skills
- Seem butchery of applied cuts
- Preparation of bone and rolled joints
- Haunch joints
- Steaks
- Mince and diced venison
Whether you’re a keen home cook, field sports enthusiast, or simply interested in developing traditional food skills, this course provides invaluable hands on experience.
What’s Included
- Full day expert tuition
- Half a fallow deer carcass per participant
- All meat professionally vacuum packed to take home
- Light lunch and refreshments (please inform us of any dietary requirements at time of booking)
Spaces are limited for this specialist demonstration. Secure your place today and experience the craft of venison butchery.
For more information and to book your place:
Email – deer.management@thoresby.com
Phone – 01623 822009
Cancellation policy:
Should there be insufficient bookings, Thoresby Estate reserve the right to cancel the course. In the interests of fairness Thoresby Estate will aim to provide candidates notification of cancellation as soon as possible prior to the advertised start date. We strongly recommend that fees for any accommodation you book are refundable as Thoresby Estate will not be responsible for any losses incurred by candidates.
Allergen Notice:
While every effort is made to follow best practices regarding allergen control and cross-contamination, we regret that we are unable to cater for severe food allergies or coeliac disease due to shared and varied use of teaching and food preparation spaces.
If in any doubt, please contact us to discuss prior to making a booking.
