Field Dressing

T1, E1: Chef Mike Robinson starts with a freshly harvested wild Fallow deer, and demonstrates the best techniques for bleeding, gralloching ( gutting), safe extraction rom the woods and removal of head and legs. During this process we will go into the priceless of meat hygiene, temperature control and handy hacks or keeping the carcass clean and in good condition. We will also see the basic equi kwhunting