Best of British Butchery, Venison – March 2026
March 7, 2026 - Full Day
£195.00
Discover the exceptional quality of Venison, sourced sustainably and locally to our artisan butchery and cookery school. Immerse yourself in the age-old craft of traditional Venison butchery during our intensive one-day nose-to-tail course, where you’ll have ample opportunity to hone your knife skills.
Led by British Champion Master Butcher & Game Dealer Stephen Hill, you’ll delve into the intricacies of Venison cuts and their culinary applications, guided every step of the way. Stephen’s wealth of experience and expertise will empower you as you assist in breaking down a side of Venison, ensuring a rewarding learning experience.
Free ticket by kind donation from David Freer of the Stalking show, Staffs county show ground 12th & 13th April 2025 with each booking.
8 places remaining
Meet The Tutor
Stephen Hill
Introducing our Master Butcher, otherwise known as Stephen Hill, who developed an interest in butchery at just 14 years of age. He studied at Birmingham College of Food and his knowledge deepened further in the artisan techniques of curing and smoking.
See more courses from Stephen HillDiscover the unparalleled flavour of locally sourced, sustainably reared Venison in our immersive one-day butchery experience. Led by esteemed British Champion Master Butcher & Game Dealer, Stephen Hill who will be joined by Matt Dutton, BASC on the day to discuss cull animal selection/ deer management and disease recognition and best practices in deer management.you’ll delve into the artistry of traditional venison butchery, mastering every aspect from nose to tail.
Under Stephen’s expert guidance, you’ll explore the intricacies of venison cuts, discovering how they’re meticulously prepared and utilised to craft exquisite dishes. Engage hands-on as you assist in breaking down a side of venison, gaining invaluable insight and skills along the way.
Stephen’s profound passion for artisan butchery and premium meat is palpable, leaving you both inspired and informed to make conscientious choices for superior quality and value in your future meat selections. Throughout the course, indulge in a sensory journey as you sample various prime venison cuts, culminating in taking home a half side of this exceptional animal to savour at your own table.
We have a kind donation from David Freer of the Stalking show, Staffs county show ground 12th & 13th April 2025 a free entrance ticket for the show, when purchasing a place on this course.
Learn the intricate art of breaking down a side of Venison/Fallow in our specialised intermediate course in artisan butchery.
Perfect for those with some prior experience or enthusiasts seeking to deepen their skills, this course offers a comprehensive exploration of Venison/Fallow butchery techniques.
Some demos on disease recognition etc… skinning and butchery through the day. Then everyone can work in pairs to skin/butcher a carcass etc… and take half a carcass home with them each.
Explore the significance of provenance and sustainable farming practices in our course, emphasising the essence of ethically sourced meat.
Delve into the diverse characteristics of various Venison breeds, uncovering nuances in flavour and colour that define each.
Gain expertise in crafting a multitude of cuts and mastering their culinary applications. From the primal cuts such as the shoulder joint, leg joint, loin, belly, to the intricacies of stringing joints, our comprehensive instruction ensures you’re equipped to utilise every part of the animal effectively.
Discover best practices for storing Venison, preserving its quality and freshness for optimal enjoyment.
Some demos on disease recognition etc… skinning and butchery through the day.
Then everyone can work in pairs to skin/butcher a carcass etc
Empower yourself with the knowledge and skills to appreciate and prepare Venison with the utmost respect for its origins and potential.
This artisan Best of British Venison butchery course takes place in the historic town of Eccleshall, in the heart of rural Staffordshire. Easily accessed from Derbyshire, Shropshire and Cheshire, we are only minutes from the M6, A51, A50 and the A34. We have free on-site parking.
Our dedicated “kitchen angels” will be on hand throughout the day to ensure your comfort and convenience. We supply all necessary equipment and ingredients, along with a complimentary apron. Plus, leave the clean-up to us – we’ll take care of the washing up!
The course operates from 10am to 4pm, with the option to arrive 15 minutes early for a refreshing cup of tea or coffee before diving into the day’s lessons on Venison butchery.
During a midday break, indulge in a delectable light lunch freshly prepared by our talented Perrys Field to Fork team.
At the end of the day, take home your own prepared side of venison to share with loved ones.
To minimise waste, we encourage you to bring your own container for transportation.
For further details, including any specific information, keep an eye on your inbox after booking your course.
Stephen Hill, a Master Butcher & Game Dealer, discovered his love for butchery at the tender age of 14. His early fascination with the art of traditional nose-to-tail butchery blossomed over the years, leading him to delve deeper into artisanal techniques such as curing and smoking.
With extensive experience and expertise, Stephen’s artisan pork butchery courses promise to revolutionize your approach to shopping, preparing, and cooking meat. Gain invaluable insights and skills that will elevate your culinary endeavours to new heights.
Read more Stephen Hill
This intermediate Venison butchery course is designed for individuals with some prior experience in butchery and an interest with Game. Ideal for enthusiastic butchery and cooking aficionados looking to expand their expertise, this course offers a unique opportunity to refine knife skills and glean insights from Stephen and our passionate team.
Experience the camaraderie of like-minded individuals and indulge in the hospitality of the Perrys Field to Fork team.
For bookings or inquiries, book online or reach us at 01785 851911.