Venison Butchery Masterclass, Half Day – Tasmania

Go behind the scenes of a working Tasmanian deer farm on this half-day paddock-to-plate experience in Mole Creek, set beneath the rugged Great Western Tiers. Meet the farm's fallow deer, explore the property and gain rare access to the processing room as farmer Joel Houghton demonstrates how premium venison is prepared from start to finish. Every cut tells a story, offering a fascinating insight into the skill, care and decisions behind producing high-quality meat.

Ask questions as you go, from deer farming and land management to what sets premium venison apart. With small group numbers, the conversation stays personal, open and engaging, giving you direct access to decades of farming knowledge. Complete your experience with light refreshments and a meal, leaving with a deeper understanding of where food comes from and a newfound appreciation for the journey from paddock to plate.