Venison Butchery Processing & Cookery Course
Awarding Body:
Lantra AwardsTraining course type:
Training and assessmentNovice training course duration:
1 dayNovice candidate numbers:
This comprehensive course is limited to just four attendees to allow personalised instruction where necessary, and upon completion of the course, there will be a short test of understandingCard options:
Upon completion of the course, you will receive an in-house certificate of completion. Where required, we can also assist with FAC applications and variations.Minimum age:
14Restrictions:
To gain the most from this training course, applicants should ideally have some experience in deer stalking or deer management, but this is not a necessity.Instructor:
Freelance
Venison Butchery Processing & Cookery Course
The demand for quality ongoing training in carcass management and butchery, with preparation and cooking, added to the course makes this one of the most useful training experiences you can have. With this course, our expert trainers aimed to respond to your needs by designing a Venison Butchery Course that surpasses all other training courses of its kind. We think we’ve succeeded. This course is specifically developed for both amateur and professional deer stalkers alike and during this 100% practical hands-on course we will address and overcome the significant concerns and questions faced when skinning and butchering a deer carcass, as well as preparing and cooking the product.
If we are prepared to take an animal’s life, then we have a moral duty to make the best possible use of that animal. We should be maximising the production of quality cuts whilst minimising meat wastage at every level. In this context, butchering a deer should be done with these aims in mind.
Attendees will be guided in detail through the butchery process, ensuring they achieve the best possible meat retention rate. They will get the opportunity to work on their carcass under the guidance of our qualified chef, and the senior training team.
What does the training course include?
- Within this one-day course attendees will learn*:
- Knife Selection & Sharpening
- Additional Equipment
- The Art of Skinning
- Breaking Down the Carcass into Primal Joints
- The Various Cuts of Venison
- Jointing & Bone Removal
- The Removal of Damaged Meat
- How to correctly cook and season each cut of venison
- Within our supervised environment, attendees will also have the opportunity to carry out deer butchery and understand and practice knife selection and purpose, utilising the recommended butchery knife set.
- Upon completion, and you will have quality venison to take home with you.