Using the Whole Animal

The energy invested and the risks taken by our ancestors when hunting using relatively short range weapons, made it important to waste as little of an animal as possible. Each animal represents a precious resource consisting of an astonishing variety of raw materials. These materials provide food, clothing, containers, cordage, tools, lighting and a host of other possibilities! 

So many parts of an animal do not make it onto our modern grocery store shelves!

This course covers some of the myriad options for using those parts.

This course will introduce you to what parts of an animal are useful for what products and how to preserve those parts until they can be used. We will cover all basic butchery for both food and utilitarian items, as well as those parts not often seen as useful.

 

Multiple levels of technologies from stone to steel will be covered!

Some examples of what will be covered in the course are as follows:

-Organs: Removing, sorting and cleaning the edible organs as well as the utilitarian ones such as: brains for tanning the skin, the bladder for water bags and intestines for thread.

-Skin: Removing the skin, de-fleshing and preserving the skin for later and the making of hide glue.

-Meat: Removing the meat, what cuts are best suited to different uses. How to debone, make roasts, jerky and soup meat. Basic meat preservation.

-Fat: How to render fat to preserve it.

-Bones: How to separate joints, bones as food, how to make tools from bones such as: skin processing tools, awls and needles, fishhooks, harpoon and arrow points, and jewellery.

-Sinew: How to remove, clean and preserve both backstrap and leg sinew and how to later process it for fibre for sewing, bowstrings, hafting, bow backing etc.

-Hooves: How to process the hooves for decorative items or for hoof glue.

-Antlers: If antlers are present how to remove them, and a discussion on how best to work with antler.

The length of the course will allow us to cover a wide range of introductory subjects but will not allow for the completion of finished projects. This course and the content covered will evolve based on time, weather, and participant interests!

*Please be aware.......This course is taught in English, but I will have a French translator there as my assistant!

Additional Information:

COST:  €300.00 

Duration: 3 days (Saturday 10:00 am - Monday ± 17:00 pm)

Prerequisites: None

Catering: Please bring your own Breakfasts. We will eat the various parts of the Deer for Lunch and Dinners

Accommodation:

Please follow link below for more information

https://inspirationsauvage.fr/2023/12/16/stage-using-the-whole-animal-avec-dr-theresa-e-kamper-marval-87/

Included: All course materials, coffee/tea, Lunch and Dinner