Learn the fascinating history of Deer in our landscape from a bushcraft or woodsman's perspective, how to process and use this sustainable food source. Run over two days with camping from our woodland site included. 

Whats It about

Deer have been in our landscape a very long time, this course aims to explain there past, present and future in our landscape at the same time as learning how to process a large deer. We'll look at how deer evolved us as opposed to the other way round. How our interaction with the world around us was often a result of the species we encountered and how our tool sets and the way we gathered food changed in direct relation to the different species around the world humans encountered. 

There's never been so many deer in our woodlands and forests, beautiful and majestic animals that have always had a huge impression on our ancestors lifestyles, we can see this in the art of mesalithic peoples to the banners of the middle ages. A ever present in our history. If done properly this can be a sustainable food source with the welfare of the animal at the forefront of your mind. This isn't a industrialized process like the modern meat industry but a look into how we can take responsibility for your own consumption of meat in a more sustainable way. 

Course Content

Over the course of the two days we'll cover how to acquire deer sustainably, carcass inspection, tools, safe handling and transportation techniques, Skinning, butchery techniques and cuts, cooking techniques including bushman style cooking. 

Details 

The course is set entirely in the outdoors from our comfortable expedition style camp. Appropriate warm outdoor clothing is required. 

Camping 

Woodland camping is included at no extra cost 

This is a adult course only. 

Upon booking you'll receive in-depth joining instructions in the form of PDFs with a recommended kit list, directions. course information and Medical form. Please do check your spam folder after booking as sometimes emails with attachments are filtered out your inbox. 

Social Media

A picture paints a thousand words so please check out our social media to see pictures from the workshops. https://www.instagram.com/philbrookelongbows/

The workshop is usually placed in December with the intention of being able to freeze some venison for your Christmas. 

Catering

This course is part catered offering an evening meal only and we can accommodate for this course meat diets as we'll be cooking meals from venison. If you have allergies, a specific or complicated diet you will have to make arrangements to supplement the food provided with your own provisions.

Dates and times

2024

Fri 19th - Sat 20th - Sun 21st of April 2024 (Places available)

Camping 

Woodland camping is included at no extra cost 

The course is run over 2 days, however you can arrive the night before at 5pm to set up your camps although this isn't a requirement as officially the workshop content starts the next morning, this does however make traveling easier for anyone with a long journey at no extra cost.

Location 

Near Hellingly East Sussex 

Course size 

12 max 

Fees

The cost of this course is £250 per person. We will invoice for the remaining £150 6-4 weeks prior to the course start date. The deposit guarantees your place on the course. 

Reviews

Francis Gimblett 

"I attended the deer butchery course in December and found it thoroughly fascinating. The way it was delivered was fun, practical and very instructive. I would thoroughly recommend it to anyone interesting 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.!"

We Feel reviews help others make informed decisions on our courses and products, please take a read of the genuine reviews from our clients on the rewiew page.  

For Any further questions please feel free to contact us directly.