March 1– WInter Workshop 5 - Deer processing & cooking

SKU:
CA$75.00
75 150 CA$75.00 - CA$150.00
Unavailable
per item
  • 4-hour workshop including best practices, Q&A, mingling, and eating.
  • Brief sacred fire or circle to start & close each session
  • Hands-on or just watch, processing quarters, organs, and various cuts for different purposes, multiple easy but delicious ways to cook venison • recipes from our upcoming Fallow deer cookbook

Participant Limit: 30

Flexible attendance — sign up for any session or all three

Dishes/Courses:

  • The Healing Cup — plain venison bone broth with turmeric, ginger, and garlic
  • Island Nachos — spicy jarred deer with melty cheese and herbs
  • Pâté Sauvage — silky venison liver pâté with butter, cognac, and herbs on sourdough crostini, served with pickled onions and membrillo
  • Gone Plaintain — African-Indian–style venison curry with plantain and cassava


Pricing:

Standard Rate: $120 per participant

Community/Local Rate: $75 per participant

Supporter Rate: $150+ per participant includes take home extras!