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Venison butchery

Last night we attended a excellent hands on short course on cutting up bambi. It was run by BASC and held at Coleg Llandrillo. The course leaders was Dave Phillips, a former lecturer, butcher and now commercial chef. The cost of the course was a paltry 5 which also included sample dishes cooked by Dave from the meat cuts from the better of the two deer. We took away two very decent cuts, in return for a small donation to BASC, one of which we're saving for Christmas.

We don't eat meat very much but this was a really informative course. If a similar course is run in your local area I recommend going along even if just to expand your knowledge a little.

Would have like going to that. Will watch out for the next one.

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