Preparing a Venison Carcass

Course Status

Bespoke, fees and dates on enquiry.

What will I learn?

This hands-on course covers processing carcasses for home use. You will be shown how to safely and hygienically handle a deer carcass from skinning through to making the most of the carcass by breaking it down to oven ready joints.

1. Learn knife skills and how to use a hand saw and mincer.
2. Learn how to recognise the venison carcass primals
3. Learn how to cut up a venison carcass into primals.
4. Learn how to process the legs, loins, shoulders and breasts into various cuts which includes boning out meat to make steaks, joints, stewing and mincing.
5. Learn how to bone out meat to maximise the yield to get more from the carcass to make mince or cuts of stewing meat on the bone

Learners will be able to take home all the meat butchered on the day

Where will it lead me?

Learners will be able to utilise these skills for home use.

Entry Requirements

There are no entry requirements for this course.

Entry Requirements Age

Applicants must be 19+ on 31/8 in the academic year of the course start date in order to apply/enrol on the course.

Fee Details 1

Fee on Enquiry please contact Business@sparsholt.ac.uk or Tel. 0845 850 0916

Please Note

All fees are correct at the current time and may be subject to change.

Due to funding restrictions this course is not available to existing full time Sparsholt College/Andover College students aged 16, 17 or 18 (or 19-24 with an EHCP) on the 31/8 in the year they started/start their course.