Whole Animal Butchery: Process Wild Venison With Chef James

Learn Ageing, Preparation, and Utilization of Every Cut for Respectful Wild Game Processing

What you'll learn

Learn the techniques and benefits of ageing wild venison to enhance flavor and tenderness.

Gain skills in preparing wild venison, from initial cleaning to final presentation.

Learn how to correctly hang and clean a whole animal to ensure optimal meat quality and safety.

Discover the essential knives and tools needed for butchery, and how to use and maintain them effectively.

Acquire detailed knowledge on processing the forequarters, including identifying and utilizing different cuts of meat.

Follow a step-by-step guide through the entire butchering process, from start to finish, with expert tips and techniques.

Learn specific techniques for butchering the neck and maximizing the use of its meat.

Master the skill of extracting and preparing the tenderloins for various culinary applications.

Learn detailed techniques for processing the forequarters, neck, filets (tenderloins), striploins (backstraps), and hindquarters, maximizing the use of all part

Gain expertise in preparing and cooking backstraps, shoulder, hindquarters, heart, rib cage, and skirt steak to achieve the best flavor and texture.

Understand how to utilize the whole animal effectively, ensuring minimal waste and respectful use of wild game.

Requirements

None

Description

Join celebrated chef, author, and adventurer James Viles in "Whole Animal Butchery: Process Wild Venison." In this comprehensive course, Chef James Viles guides you through the intricate process of butchering wild venison, emphasizing respectful and sustainable practices. Learn how to age, prepare, and utilize every part of the animal, ensuring nothing goes to waste.James Viles is not only a master butcher but also an active global ambassador for Landrover Australia. He has traveled the country, gathering some of the wildest ingredients from the land, sea, and streams, and cooking them in communities along the way. As the co-founder of OFFGRID PROVISIONS & OFFGRID KITCHEN, James leads culinary adventures in some of Australia's most remote locations. He previously founded "Biota," the most awarded regional restaurant in NSW, Australia, and "Barn by Biota," named one of the top 100 restaurants to visit in the world by Time Magazine New York.In this course, you will:Understand the ageing process to enhance flavor and tenderness.Master preparation techniques from initial cleaning to final presentation.Learn proper hanging and cleaning methods for optimal meat quality.Discover the essential knives and tools for butchery.Follow a step-by-step guide through the entire butchering process.Learn detailed techniques for processing various cuts, including forequarters, neck, filets, striploins, and hindquarters.Gain expertise in preparing and cooking backstraps, shoulder, heart, rib cage, and skirt steak.Develop efficient utilization of the whole animal to minimize waste.Maintain essential knife skills for safe and effective butchery practices.Build confidence in processing wild venison with practical, hands-on experience.Chef James Viles brings his wealth of experience and passion for outdoor cooking to this course, making it an invaluable resource for anyone looking to master whole animal butchery. Whether you're a culinary professional, an avid hunter, or simply passionate about sustainable cooking, this course will equip you with the skills and knowledge to process wild venison like a pro.

Overview

Section 1: Introduction

Lecture 1 Introduction

Section 2: Ageing and Preparation

Lecture 2 Ageing and Preparation

Section 3: Hanging and Cleaning

Lecture 3 Hanging and Cleaning

Section 4: Knives and Tools

Lecture 4 Knives and Tools

Section 5: Forequarters

Lecture 5 Forequarters

Section 6: The Butchering Process

Lecture 6 The Butchering Process

Section 7: The Neck

Lecture 7 The Neck

Section 8: The Filets (Tenderloins)

Lecture 8 The Filets (Tenderloins)

Section 9: Striploins (Backstraps)

Lecture 9 Striploins (Backstraps)

Section 10: Hindquarters

Lecture 10 Hindquarters

Section 11: Preparing Backstraps

Lecture 11 Preparing Backstraps

Section 12: Preparing the Shoulder

Lecture 12 Preparing the Shoulder

Section 13: Preparing Hindquarters

Lecture 13 Preparing Hindquarters

Section 14: The Heart

Lecture 14 The Heart

Section 15: Rib Cage and Skirt Steak

Lecture 15 Rib Cage and Skirt Steak

Section 16: Conclusion

Lecture 16 Conclusion

Beginner