Whole Animal Butchery with Chef James Viles

Celebrated Chef James Viles demonstrates how to process wild venison. A butcher by trade, James covers ageing, utilising the whole animal, and other useful tips for respecting wild game.

Chef James Viles

James Viles is a celebrated chef, author and adventurer. An active global ambassador to Landrover Australia, he has travelled the country gathering some of the wildest ingredients from the land, sea and streams – cooking them in communities along the way.

James is the Co-founder of OFFGRID PROVISIONS & OFFGRID KITCHEN, a culinary experience that explores some of the most remote parts of Australia. He is the former founder of Australian dining institution “Biota”, the most awarded regional restaurant in NSW, Australia for over 8 years. He founded “Barn by Biota”, which was named one of the top 100 restaurants to visit in the word by Time Magazine New York.

He enjoys time outdoors with his family and is happiest with a simple day spent with his loved ones.

Course Curriculum

Introduction
Ageing and Preparation
Hanging and Cleaning
Knives and Tools
Forequarters
The Butchering Process
Neck
The Filets (Tenderloins)
Striploins (Backstraps)
Hindquarters
Preparing the Backstraps
Preparing the Shoulder
Preparing the Hindquarters
The Heart
Rib Cage and Skirt Steak
Conclusion

Benefits include

Train from the comfort of your own home
Flexibility to access using any device you like; compatible with tablets, smartphones, laptops, and desktops
Fully responsive
Study whenever and wherever you are
Review the course material as many times as you wish
Content created by celebrated Chef James Viles whom is a butcher by trade
Receive a certificate of completion when you finish the course!

Online course fee

Only $97

*By enrolling in this course you understand that it does not include an annual membership to Anchored Outdoors or any of the extras/additional perks. This purchase only includes the online course content.

Whole Animal Butchery with Chef James Viles