Venison Butchery, Skinning and Carcass Preparation Course - Butchery refers to the preparing of animals for meat and here at County Deer Stalking, we have created a truly unique and fabulous Online Butchery & Skinning Masterclass, that is designed to empower those that hunt deer with the skills required to skin, butcher and prepare the carcass of their own shot deer at home.

Butchery Course County Deer Stalking

The thing about attending most butchery courses in person, is that by the time you get around to butchering your own deer, you have forgotten much of what you have learnt.

Unlike other butchery courses, the benefit of our Online Butchery Masterclass, is that you can stop and start it, refer to it again and again and watch it at a time and place that suits you. You can even have it playing on your phone, iPad or laptop in front of you at home, whilst you breakdown your own carcass.

What’s more, the quality and delivery of the course is such, that we defy even the most accomplished hunter not to learn a thing or two.

Masterclass Trailer 1

Follow this link to Enrol Now: skinning-and-butchery-master-class

In the current climate, hunters should be proud of harvesting and consuming wild, free-range, sustainable meat from its natural environment and this Masterclass will demonstrate the very best way to do it.

The expertise is delivered by industry professional Ben Heath of; ‘The Deer Box & Mike Robinson Fine Foods’ and in a word, Ben’s Masterclass in Skinning & Butchery is; ‘Superb’.

Butchery Course for Deer Stalkers

Winner of the ‘Eat Game Awards 2019 - Best Small Retailer Selling Game’ – ‘Leading distributor of UK Venison’ – ‘Supplier of Venison to Michelin Star Restaurants’ and ‘Trained Hunter & leading industry professional’ - Ben Heath, is able to impart professional butchery and skinning skills in a clear and concise manner, that you can refer to again and again.

Through a series of classes, delivered in an easy-to-follow manner, Ben tutors you in the subtleties of dealing with both large and small deer carcasses and delivers an in-depth appreciation of the art of butchery that will empower you to prepare wonderful cuts of venison yourself at home.

The course includes:

- How to Skin a Deer

- Food Hygiene

- Breaking down Large & Small Deer Carcasses

- How to prepare ‘prime cuts’

- How to prepare creations such as a fabulous ‘Rolled Saddle’ a ‘French Rack’ or Cannon of Venison

- How to package and store your venison,

- Mincing, Burgers & Sausages

- The Law

…and much more.

Maybe you regularly butcher your own deer carcasses, or would like to learn how to do it better? Perhaps you go on guided stalks and would like to take away your shot carcass? Or perhaps you have considered attending a butchery course? Either way, this course is for you and will empower you to take home your shot venison and present it in such a way as to ‘wow’ family and friends.

Follow this link to Enrol on this fabulous course: skinning-and-butchery-master-class

What is so great about Venison?

Venison is essentially the term used to describe the meat produced from various species of deer and in the U.K there are six species of wild deer, Red and Roe, which are native to the UK, and also Fallow, Sika, Muntjac and Chinese Water Deer. The flavour and taste of each species can be quite different.

What’s so great about venison is that it is highly nutritious. Health benefits include being high in B12 & B6 - which helps prevent the build-up of a dangerous molecule in the body called homocysteine.

Venison is also high in Iron and has high levels of riboflavin, which can help prevent migraines. In addition to this, venison is also high in niacin (Vitamin B3), which helps prevent the onset of osteoarthritis.

It is also a highly ethical meat source, being 100% sustainable, wild, free range and non-intensively farmed! Something that means it is free in the hormones, steroids and additives that can often be found in intensively farmed meat sources.

There’s more. Of all red meat sold in the UK, venison is the lowest in calories, cholesterol and fat and typically has less fat content than a skinless chicken breast!

Here at County Deer Stalking we are encouraging people to lower their Carbon Footprint and enjoy this sustainable food source and so our clients typically take away with them hundreds of kilo’s of venison to be consumed at home by their families each year.

If you’d like to learn how to harvest your own venison from the wild, then a great place to start is by learning how to hunt. You can do this by taking the ‘Proficient Deer Stalker Certificate Level 1. Follow this link to find out more: proficient-deer-stalker-certificate

You can even do the PDS1 online and once you have learnt how to hunt, you can learn how to butcher by enrolling on this fabulous course.

Follow this link to Enrol Now: skinning-and-butchery-master-class

If you’d like to get in touch why not give us a call on: 0203 981 0159 or email: This email address is being protected from spambots. You need JavaScript enabled to view it.



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