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Trophy & Meat Preparation
1 day course
Stay tuned as we are updating them page with new course options 

Don't wait until you're in the bush with a whole deer dead at your feet to try and work out what you need to with it. Book in and learn hands on all the necessary skills to making the most of that hard earned prize.

 

Get your hands dirty and have a go at doing it yourself with Paul's guidance showing you all the tricks along the way.

 

Learn everything from:

 

Breaking down of a whole deer in the bush and the best ways to get it out.  

Butchering your own Free range, Organic Red meat, ready for the table.

 

How to prepare your trophy for a taxidermist or the wall.

 

Bring your own knives or use Paul's &  take home some FREE RANGE, ORGANIC RED MEAT. 

 

Join a large mixed group held a few times a year on specified days or book a small private session for yourself and your friends when ever you like.

 

IMPORTANT INFOMATION

 

Licences required: None 

 

Equipment: BYO 

bring an esky to take home your venison

bring your own knifes

(equipment is also provided)

 

Safety

Although Paul holds a current first aid certificate, it is important that any medication or medical ailments be noted on our booking form, as we can end up a long way from help.  

Free Range Organic Red Meat Paul Boags Outdoors

PRICES

Private group

$600 up to 5 people

Large Group

$200 per person 

Email Join butcher group to get more info & next course dates at

paulboag@paulboagsoutdoors.com

Free Range Organic Red Meat Paul Boags Outdoors
Free Range Organic Red Meat Paul Boags Outdoors
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