12:00 Arrival and introduction
The day begins with a welcome in the woodland setting. We will cover the plan for the day, safety and hygiene, tools used, and an overview of the deer and the butchery process.

Venison butchery session
The first part of the afternoon is focused on learning how to butcher a deer step by step. You will see how key cuts are removed and prepared, with explanations of why each cut is treated in a particular way. Participants will assist where appropriate, building confidence and understanding throughout the process.

15:00 Steak rolls 
A late lunch is a highlight of the day. Fresh venison steak rolls are cooked outdoors and shared as a group, showing how quickly quality venison can be turned into excellent food in a bushcraft setting.

Bushcraft skills and outdoor cooking

During the afternoon, remaining cuts are prepared and cooked into a warming stew, chilli, or curry. The group will assist with food preparation and cooking, making this a shared experience rather than a demonstration.

While the food is cooking, there will be time to practise and discuss useful bushcraft skills, which may include
• Knife skills and maintenance
• Safe axe use
• Camp food preparation and management

These skills are taught in context, reinforcing how they are used naturally around camp rather than as isolated techniques.