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Small game and Deer butchery Day Course
Sat 17 June 2017, 10:00 – 16:00 BST
Small game and deer butchery
For ages 12 plus
Wild game is incredibly good for you, as well as being cheap to buy compared to supermarket meats
we will spend the day learning how to gut, skin, butcher, prepare and cook a range of small game including deer, rabbit and pigeon while also learning the importance of controlling our deer population in the UK. A great course for any field sportsmen, chefs and anyone else who loves the taste of wild game or if your looking to try somthing new.
All our courses are catered for with snacks and drinks offered throughout the day. Please let us know in advance if you have any allergies or any health requirements as will we cater for them.
What to bring?
Appropriate footwear ( outdoor shoes, boots, trainers, no heels or flipflops )
Appropriate clothing (we will be outside for the
duration of the course so please bring clothing
which you will be comfortable in rain or shine)
Camera if you want to take photos
Driving? How to get here
Sat Nav Postcode: SO51 6EF, Sherfield English Road
From North and East travel along the M27 westbound and exit at junction 2 (A36) West towards Salisbury and
Plaitford. Turn right into Sherfield English Road immediately after the Shoe Inn and follow the signs for Gate 1.
From Salisbury and the West travel towards Southampton on the A36. Turn left into Sherfield English Road
immediately after Landford Garage and follow the signs for Gate 1.
Joe Peartree has been studying and practicing primitive living, bushcraft and survival techniques for over a decade. After achieving qualifications in Countryside Management and Woodland Survival Skills he decided to open a school to teach others these valuable skills.
Joe started out working as a chef and for 16 years this was his life. After getting as far as possible as a head chef he switched careers, turning his hobby into a full time job whilst using the skills he had learned in catering trade to be able to teach all walks of life. His deep knowledge of food has enabled him to integrate catering into bushcraft and has created somewhat of a niche, providing great courses that use wild ingredients as well as small and large game preparation and cookery using back country techniques. He strives for perfection and loves his job.