Venison Butchery Workshop 10am - 4pm
*MAXIMUM NUMBER FOR THIS COURSE IS 10 & attendees must be over 18.*
Join Craig Brooks, (the Saxon Forager), author and podcaster on a venison butchery workshop. You'll get hands on with skinning and butchering a deer and then create some tasty food, using replica Viking age cookware and knives.
You’ll also learn about some of the surprising historical uses for various parts of the animal, the best ways to cook each part and how to make sausages like a Viking!
Come along and learn to Eat like a Viking!
Accommodation is available within the local area, some suggestions can be found on our 'local accommodation' page - please arrange this yourself.
Refreshments are provided on the day but not lunches.
Toilet and classroom all easily accessible from the car park
*Please bring a packed lunch*
Attendees must be over 18.