Jelen are set to run a park culling & carcass prep/butchery course as soon as the doe/hind season starts, over two weekends I think. Course participants will have the choice to carry out both parts of the course OR either of the two elements. The reason for the split weekends is to allow for hanging time in the chiller.
I appreciate it's a fair distance for you but might be worth a call to their office to confirm the details.
Regards
Paul
Andrew Astill over at Melton Mowbray turns out a few nice options, some of which can get you harvesting the Red Stags and you get the trophy and a meat package as well.
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