Venison Workshop

Spend the day in the woods with us learning about local deer species and why we have to manage them for the health of our Forests. Deer are introduced species, have no predators and are decimating our native woodlands.

Watch the team skin and butcher a muntjac deer and enjoy elevenses of pan fried venison loin before having a go yourself! Butcher a carcass between two people and you have the opportunity to take home all the meat you butcher - so that's half a locally sourced deer for your freezer - imagine your boast on Christmas Day as you carve the venison joint you butchered yourself!

Learn about the best ways to cook your cuts of meat and finish up with a tasty Venison Stew around the campfire. Venison is a healthy meat and these animals have been culled locally as part of a management program to promote healthier woodlands. Wild venison is one of the most sustainable meats you can eat.

A full on day of learning and feasting! A real forest to fork experience not to be missed.

All dietary requirements catered for.