Venison Butchery Course and Sausage Making

A hands-on small-group venison butchery and sausage-making course with lunch included, where participants take home a share of the deer.

A hands-on, small-group course limited to eight participants in which attendees break down a skinned venison carcass into primals and learn about individual cuts and how to prepare them. Participants also make their own venison sausages and pick up cooking tips, with a venison lunch and refreshments included. Everyone takes home one-eighth of a deer.