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Wild meat butchery

Date:
19 November 2017
Tutor:
Ray Davis
Cost:
£90 including wild or home-made food and all other refreshments.
Time:
10 - 4.30
5 / 12

Do you shoot and not know how to prepare the kill for the table?  Are you sometimes given a brace of pheasants or rabbits and don't know what to do with them.   Or maybe you like to use road-kill?  If so, this new hands-on course is for you.

Ray Davis will show you easy ways of how to skin, prepare and joint some or all of the following:

  • Rabbits
  • Partridges
  • Pheasants
  • Pigeons
  • Muntjac

and maybe other birds/animals depending on availability.

Click on Ray's name to see more about him.


COMMENTS  FROM  PAST  PARTICIPANTS:

Excellent course.  Would like to have gone through gutting rabbits and deer from point of kill [not possible because rabbits have to be paunched and deer gralloched immediately they are killed or the meat tastes bad].  Appreciate the difficult with this due to time scale.

Very informative.  Just what I wanted.

Fantastic day, wonderful hosts, excellent tutor, feel confident to deal with any game now, thank you.

Excellent presentation, very easy to follow.  Catering very good.  Nice to eat what you have seen butchered.  Steve C.

Ray is very knowledgeable and helpful.  Lunch was delicious.  Thank you!

Well presented – and importantly, well timed.

Excellent.  A wonderful introduction.  Freddy S.

Would have liked to get more hands on with the muntjac but otherwise loved it!!  [Everyone had a pigeon,  partridge, pheasant and rabbit each.  Too much to bring 12 muntjac!]

Excellent course, friendly and accommodating.  Lunch was excellent.  Thoroughly enjoyed the day.

Really enjoyed it.  Lovely day with great company.

Absolutely loved the day.  Far exceeded my expectations.  Thank you.

What to Bring

What to Bring

A knife:  the ideal knife would be the Victorinox 4" rabbit knife, obtainable over the internet, or a 4/5" butcher's boning knife.   We will have some to buy on the day.

Wooden cutting board.

Food/freezer bags to take home meat.

A cool box for the above.

Overalls

Strong shoes or boots

Photos

Ray with his game at the start of the wild meat butchery course
Plucking partridges on the course
Students on the wild meat butchery course
Preparation of partridges for the table
Ray demonstrates how to prepare a Muntjac deer for the table
Pheasants for the wild meat butchery course
Alternative Dates
Date Time Bookings / Places
Wild meat butchery 19 November 2017 10 - 4.30 5 / 12
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