Experiences
Discover the art of venison with Mat, the passionate founder of M.S. Venison. Since launching in 2018, Mat has been dedicated to delivering top-quality venison to consumers, local shops, and pubs. Alongside his commitment to sustainable sourcing, Mat offers hands-on experience days tailored to your interests, whether you're a novice or a seasoned enthusiast.
Explore our range of courses:
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Butchery Masterclasses: Join an intimate group (max. 8 people) and learn how to break down a deer into primals, understand the unique qualities of each cut, master venison cooking techniques, and even craft your own sausages.
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Field to Freezer Packages: Embark on a guided stalk, harvest your own deer, and gain invaluable butchery skills right in your kitchen.
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Guided Stalks: Firstly a riffle familiarisation session and then out into the field to find a deer.
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Sausage Making: Perfect for those wanting to have some fun and learn to make there own sausages.
Whether you're looking to refine your skills, try something new, or simply enjoy a unique culinary journey, M.S. Venison Experience Days offers an unforgettable experience.
Please contact Mat directly to learn more about the experiences or book onto a course.
Field-to-Freezer Package
From £850
The field- to- freezer package includes the guided stalk, then a private butchery course with the deer which you shot. The deer can be made into cuts of your choosing.
Guided Stalk
From £250
Shoot: £250-£300
People: 2 people (max), 1 shooting
Time: 5 hours, 2 hours range time/rifle familiarisation, 3 hours stalk between 3am and 11pm
An evening range time for rifle
familiarisation followed by a guided stalk one morning or evening of your choice, with the opportunity to shoot and gralloch a deer.
Butchery Classes
From £175pp
Time: 10am -4pm
Dates: Sunday 1st March 2026.
Location: Brasted Village Hall, Kent
Join an intimate group (max. 8 people) and learn how to break down a deer into primals, understand the unique qualities of each cut, master venison cooking techniques, and even craft your own sausages. Then take home 1/8th of a deer. Cost includes a venison based lunch.
Sausage Making
from £250
People: 2 people best (max. 6)
Time: 3 hours
Make one batch of sausages, preparing venison meat and pork fat for mincing, mixing in the flavour, filling the sausage skins and then learning to link sausages. Produces roughly 9.5kg of
sausages.