About This Class

Step into the world of traditional game butchery in this immersive and hands-on class led by master butcher Dom Tuckett, known for his deep respect for sustainable meat practices and unrivalled knife skills. Whether you're a keen home cook, an ethical carnivore, or simply curious about where your food comes from, this class is a rare opportunity to get up close with wild British game and learn how to handle it with care, skill, and confidence. Your day begins with a live butchery demonstration as Dom expertly breaks down a whole venison carcass, explaining cuts, techniques, and the importance of nose-to-tail cooking. Then it’s your turn: each participant will receive a venison haunch to butcher under guidance. You’ll mince, season, and hand-make your own game sausages to take home. Next, you'll turn your attention to pheasant, learning how to debone the bird and transform the legs into show-stopping stuffed pheasant “leg bombs”—filled, rolled, and tied for roasting perfection. Dietary Info: This class is not suitable for vegetarian, vegan, or gluten-free diets. Please inform us of any allergies at the time of booking. What You Will Be Making: • Hand-made Game Sausages – Mincing, seasoning, and linking using your own venison haunch • Stuffed Pheasant Leg Bombs – Deboning pheasant legs and filling them with a savoury stuffing Skills: • Venison butchery (demonstration and hands-on) • Boning and portioning game meat • Making game sausages from scratch • Deboning and stuffing pheasant legs • Knife handling and meat preparation techniques • Understanding cuts and cooking methods for wild game What You Will Take Home: You’ll take home your freshly made venison sausages and stuffed pheasant leg bombs. Please bring your own containers to help reduce plastic use. What You’ll Get for Lunch: A warm and nourishing bowl of slow-cooked venison goulash with homemade crusty bread, enjoyed around the table with your fellow butchers. Details: • Full-day course – 6 hrs • Intermediate (some knife confidence helpful) • Full recipes will be emailed to you following the class so that you can recreate your dishes at home. Dietary Info: This class is not suitable for vegetarian, vegan, or gluten-free diets. Please provide allergy information when booking. Upcoming Class Dates – 2025: • Sunday 25th October 2025