Venison Butchery Demonstration Evening

Rutland lad

Well-Known Member
The East Mercia Branch of the British Deer Society are pleased to announce our upcoming branch event, an informative demonstration targeted at those eager to learn and curious about maximising the value of a deer carcass. This event is perfect for members who have a keen interest in butchery and are willing to learn.

Attendees will gain valuable insights and practical knowledge for getting the most out of your deer carcass. Don't miss out on this opportunity to enhance your skills and knowledge.


Venison Butchery Demo

Date:
7th November 2024

Time: 7pm start

Location: Launde Farm Foods, Launde Lodge, Launde Road, Leics LE7 9XB
What3words: FIXTURE.COMEDY.ADVERBS

Price: £20 per attendee

Please PM me ‘Rutland Lad’ if you wish to attend.

We look forward to seeing you.
 
The East Mercia Branch of the British Deer Society are pleased to announce our upcoming branch event, an informative demonstration targeted at those eager to learn and curious about maximising the value of a deer carcass. This event is perfect for members who have a keen interest in butchery and are willing to learn.

Attendees will gain valuable insights and practical knowledge for getting the most out of your deer carcass. Don't miss out on this opportunity to enhance your skills and knowledge.


Venison Butchery Demo

Date:
7th November 2024

Time: 7pm start

Location: Launde Farm Foods, Launde Lodge, Launde Road, Leics LE7 9XB
What3words: FIXTURE.COMEDY.ADVERBS

Price: £20 per attendee

Please PM me ‘Rutland Lad’ if you wish to attend.

We look forward to seeing you.
I am off work so as I am not local I will be able to attend as I am a few hours away.Some thing to really look forward to.
Andrew.
 
We are now booked almost to capacity for this event. If anyone is thinking about attending, book quickly.
There’s only a couple of spaces left.
 
Yes learning to do your own butchering is massively satisfying and allows me to give friends and family the chance to eat venison. Below is my sausages and then a table with all the cuts and joints plus a bowl of casserole chunks and another for mincing. I will never be a professional butcher but it’s great to do my bit to get people eating venison
 

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