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Wild meat butchery, Assington Mill, Sudbury, 1st November

Author: Assington Mill Published: 27th October 2015 13:55

 Butchery

Wild meat butchery, Assington Mill, Sudbury, 1st November

Time: 10am - 4pm

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.

All very good indeed.

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 partridge, pheasant and rabbit each.  Too much to bring 12 muntjac!]

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

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

 
 
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