Nov
16
to Nov 18

November Open Enrollment Hunting School

SOLD OUT

Located on a sprawling, hog- and deer-infested ranch amongst the oak covered hills along the banks of Lake Corpus Christi, this class includes 3 guided hunts, along with cleaning, butchering and cooking classwork.

Day 1.  Arrival, and lunch (you guessed it - wild game).  After lunch, we will head to the range and sight rifles in and discuss hunting basics, shot placement and safety.  After this, as the afternoon shadows get long, we head to the blinds in search of feral hogs and whitetail deer.  That evening after the hunt, we will convene at the cleaning station to begin the next step of game processing.  Here, our staff will demonstrate the vital steps of efficient animal skinning and eviscerating, and students are encouraged and assisted in "getting in there" and learning, hands-on.  Once the first hunts' animals are cooling down in the walk-in, it's time for dinner by the fire.

Day 2.  Up early.  Again, we head to the blinds and reconvene at the cleaning station after another hunt for more instruction.  After a quick shower and lunch, we begin the first part of the class: butchery.  Here, hogs and deer are broken down into manageable and cook-able pieces by chef Jesse, with a distinct focus on empowering the home cook/hunter to utilize their animals to the absolute fullest.  Post-butchery, we move on to the cooking, charcuterie, packaging and final uses of these animals.  In this section, we spend a good deal of time on sausage and maximized use of feral hogs and venison.  That night, many of the day's preparations are presented at the Guide's Dinner, where our team of guides, the ranch owner and all of the clients enjoy a huge wild game feast prepared by our Camp Chef, Morgan Angelone.

Day 3.  Up early again, and on another hunt.  After this hunt, we have another meal, and begin packing up everyone's animals for them to take home and apply their new skills on.  We cannot stress enough bringing BIG coolers to this class; our clients often go home with lots and lots of beautiful game.

Included in these trips:

All lodging 

3 guided/semi-guided (depending on skill level) hunts

All meals prepared with local ingredients

Skinning and eviscerating demonstrations

Class on butchery, cooking, charcuterie and packaging of feral hogs

A signed copy of Afield: a chef's guide to preparing and cooking wild game and fish

Open Enrollment Hunting School $2,500 per person

SOLD OUT

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Nov
26
6:00 PM18:00

Wild Boar Butchery Class

SOLD OUT

Feral hogs are a constant conversation for us, and Texans in general.  What to do with this invasive, destructive pest has become a bit of an obsession for us (#eatahogsavetheworld) and a daily reality for ranchers, farmers, biologists and even people in charge of golf courses.  Fortunately, these tricky pigs are very good if approached with a simple, conceptual butchery and cooking plan, and we are here to help.  

This class covers the butchery of feral hogs, including chops, ribs, bellies, hams, tenderloins, shoulder roasts, shanks and cutlets.  Increased focus is placed on differing sizes, sexes and fat content of hogs in order to discern the highest and best use of each individual hog that's been trapped or hunted.  Stock-making, lard rendering, sausage-making and slow cooking are all part of this 3+ hour class. Classes are held in our butcher shop at 2406 Manor Road, Austin, Texas. 

SOLD OUT


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Dec
10
6:00 PM18:00

"The Taco Pig" Wild Boar Butchery Class

SOLD OUT

This class, inspired by our downtown Taqueria but held at our Butcher Shop at 2406 Manor Road, will approach the issue of feral hogs from the perspective of wrapping them in tortillas.  With hundreds of years of food culture and influences from all over the world, Mexico kills it with their cuisine.  We will use Mexican techniques, ingredients and styles to butcher feral hogs and discuss their myriad preparations for tacos, tortas and tamales. Included in the class is a rambling masa-based series of foods to go along with the instruction on how to make carnitas, tamales, milanesa, pibil, picadillo, longanisa sausages, suadero, rendered lard and even cookies, all made from the destructive and delicious feral pig. 

$175 per person.

SOLD OUT

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Feb
22
to Feb 24

February Open Enrollment Hunting School

Located on a sprawling, hog- and deer-infested ranch amongst the oak covered hills along the banks of Lake Corpus Christi, this class includes 3 guided hunts, along with cleaning, butchering and cooking classwork.

Day 1.  Arrival, and lunch (you guessed it - wild game).  After lunch, we will head to the range and sight rifles in and discuss hunting basics, shot placement and safety.  After this, as the afternoon shadows get long, we head to the blinds in search of feral hogs and whitetail deer.  That evening after the hunt, we will convene at the cleaning station to begin the next step of game processing.  Here, our staff will demonstrate the vital steps of efficient animal skinning and eviscerating, and students are encouraged and assisted in "getting in there" and learning, hands-on.  Once the first hunts' animals are cooling down in the walk-in, it's time for dinner by the fire.

Day 2.  Up early.  Again, we head to the blinds and reconvene at the cleaning station after another hunt for more instruction.  After a quick shower and lunch, we begin the first part of the class: butchery.  Here, hogs and deer are broken down into manageable and cook-able pieces by chef Jesse, with a distinct focus on empowering the home cook/hunter to utilize their animals to the absolute fullest.  Post-butchery, we move on to the cooking, charcuterie, packaging and final uses of these animals.  In this section, we spend a good deal of time on sausage and maximized use of feral hogs and venison.  That night, many of the day's preparations are presented at the Guide's Dinner, where our team of guides, the ranch owner and all of the clients enjoy a huge wild game feast prepared by our Camp Chef, Morgan Angelone.

Day 3.  Up early again, and on another hunt.  After this hunt, we have another meal, and begin packing up everyone's animals for them to take home and apply their new skills on.  We cannot stress enough bringing BIG coolers to this class; our clients often go home with lots and lots of beautiful game.

Included in these trips:

All lodging 

3 guided/semi-guided (depending on skill level) hunts

All meals prepared with local ingredients

Skinning and eviscerating demonstrations

Class on butchery, cooking, charcuterie and packaging of feral hogs

A signed copy of Afield: a chef's guide to preparing and cooking wild game and fish

Open Enrollment Hunting School $2,500 per person

View Event →

Oct
29
6:00 PM18:00

Venison Butchery Class

SOLD OUT

Purposely scheduled for right before Texas deer season opens, this class aims to teach our students rudimentary venison butchery, along with detailed descriptions on venison cookery, processing concepts and efficient packaging.  Included in this 3 hour demonstration-style class are butchery methods on cutting loins (backstraps), tenderloins, ribs, roasts, shanks, steaks and cutlets.  Discussion on differing cooking techniques, stock-making and sausage-making is also included.  This class is a must for someone who wants to get the most out of their game this season. Classes are held in our butcher shop at 2406 Manor Road, Austin, Texas. 

$175 per person.

SOLD OUT

View Event →
Sep
24
6:00 PM18:00

Wild Boar Butchery Class

SOLD OUT

Feral hogs are a constant conversation for us, and Texans in general.  What to do with this invasive, destructive pest has become a bit of an obsession for us (#eatahogsavetheworld) and a daily reality for ranchers, farmers, biologists and even people in charge of golf courses.  Fortunately, these tricky pigs are very good if approached with a simple, conceptual butchery and cooking plan, and we are here to help.  

This class covers the butchery of feral hogs, including chops, ribs, bellies, hams, tenderloins, shoulder roasts, shanks and cutlets.  Increased focus is placed on differing sizes, sexes and fat content of hogs in order to discern the highest and best use of each individual hog that's been trapped or hunted.  Stock-making, lard rendering, sausage-making and slow cooking are all part of this 3+ hour class. Classes are held in our butcher shop at 2406 Manor Road, Austin, Texas. 

SOLD OUT

View Event →