Game Butchery Course
We have 2 courses in butchery.
The first is about jointing meat for the best yield from the Deer or Lamb.
The second covers Rabbits, Pheasant, Partridge, Duck and other types of game bird.
Understanding more about the meat we eat can improve your cooking and give you confidence to add new cuts of meat to your weekly shop. In this course we can show you what to look for in a piece of meat and how to safely prepare an animal for cooking.
Game shooters will benefit from ideas about how to joint up a carcass to make the best use of the meat.
This course is led by Master Butcher Colin, a wonderfully informative and dedicated butcher with a lifetime of shooting in both shotgun, rifle and competition pistol.