Train with purpose. Learn with depth. Step into the woods ready to handle, process and enjoy one of the most sustainable food sources in our landscape. Rediscover traditional deer butchery techniques grounded in ethical practice and a deep understanding of the animal’s place in our environment.

Learn the fascinating history of deer in our landscape from a bushcraft or woodsman’s perspective and discover how to process and use this sustainable food source.

What it’s about
Deer have been part of our landscape for thousands of years. This course explores their past, present and future while teaching you how to process a large deer. You will learn how our interactions with the world around us have historically been shaped by the species we encountered, and how our tools and food gathering evolved in direct response.

With deer populations higher than ever, these beautiful animals have left a lasting mark on human culture, from Mesolithic art to medieval banners. This course focuses on sustainable harvesting, keeping animal welfare at the forefront. Unlike industrial meat production, this course teaches you to take responsibility for your own meat consumption in a respectful and sustainable way.

Course Content

• Over three days, participants will cover:
• Acquiring deer sustainably
• Carcass inspection
• Tools, safe handling and transportation techniques
• Skinning
• Butchery techniques and fine cuts
• Cooking techniques including bushman style cooking and venison meals around the campfire

This is a hands-on experience using one, and sometimes two, fallow deer.

Course Details
The course is delivered entirely outdoors from our comfortable expedition style camp. Appropriate warm outdoor clothing is required.

Camping
Woodland camping is included at no extra cost.

This is an adult-only course.

Upon booking, you will receive in-depth joining instructions in PDFs including a recommended kit list, directions, course information and a medical form. Please check your email inbox and spam folder as attachments can sometimes be filtered.

Social Media
A picture paints a thousand words. See images from our workshops on Instagram

The workshop can be scheduled in November or December, allowing you to freeze some venison for Christmas, but it can be booked throughout the year.

Catering
This course is part catered with an evening meal provided. Meals are prepared from venison, and meat diets are accommodated. Participants with allergies or specific dietary requirements should supplement as needed.

Dates and Times
Thursday 26th (arrive 5pm) – Sunday 29th November 2026 (places available)
Start times 08:45 each day, finishing at 17:00

Workshop places are updated daily.

Location
Near Hellingly, East Sussex

Course Size
Maximum 8 participants

5 places available. 

Fees
The cost of this course is £350 per person. The remaining balance will be invoiced 4 to 6 weeks before the course start date. The deposit secures your place on the course.

Reviews

Francis Gimblett
"I attended the deer butchery course in December with a group of friends and found it thoroughly fascinating. The way it was delivered was fun, practical and very instructive. I would thoroughly recommend it to anyone interested in knowing where their food comes from and especially this rare and healthy meat. I will be eating venison more often, content knowing that it's the healthiest meat available, from animals that have led a natural existence. Great job Phil and the team."

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For any further questions or information, please contact us directly