Why Use 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!

Flagship Highland Flavoured Course:

Venison is the heart of traditional Scottish cuisine and Red Deer are considered the monarch of the glen!

My assistant and chef, Caroline Ross, will be preparing the venison to make traditional Scottish dishes. Some recipes have been passed down to her from her Aberdeenshire grandmother!

For those who fancy a wee dram, a bottle of fine Scotch whisky will be on hand, for after you've put down the sharps.......

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 tmaking 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!

Additional Information:

COST: $330.00 

The $100.00 deposit payable now, holds your space on the course!

The remainder of the balance ($230.00) is due at the start of the course.

Cancelation policy: Deposit refunded up to 4 weeks before the course start date. After this the deposit is forfeit.

Duration: 3 days (Friday 10:00 am - Sunday ± 17:00 pm)

Group size: Min 6 - Max 13

Prerequisites: None

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

Accommodation:

There is plenty of room for camping and outdoor fires are permitted, and wood is available to collect.

Camping will be the easiest (and the most fun) option for accommodation for the course! However, if you would prefer a bit more luxury, local hotels and BnBs are available in nearby towns.

Location: Near Rutherfordton, North Carolina (Details on location given after registration)

Included: Lunch and Dinner and coffee/tea

Not included: Off Site Accomodation, Breakfasts