UPCOMING COURSES
Animal Processing Workshop
DATES TO BE ANNOUNCED SOON
Hunting Intensive Program
Private Location
on Vancouver Island
July 19th-22nd
Animal Processing Workshop
In this workshop you will learn to:
Dispatching and field dress a wild game or farm animal
Remove insides and skin animal
Fully process the animal into table fare, Ground meat and sausages
We will also flesh the hide and prep it for tanning
We will end with a fire and get to eat what we processed
We will process a local lamb I will provide and eat some sausages together at the end of the workshop. By law, we are aloud to give/sell you meat to bring home, but we will share some food together at the end of the day.
Things to prepare:
We are going to be outside for the entirety of this workshop, so please dress accordingly, rain or shine.
Bring your own water for drinking and snacks you need for the day
Bring your own knife if you have a favorite one
An apron if you want to keep your clothes clean
If it’s cold or raining we will have a fire going to keep us warm and tarp or tents set up to keep us dry
This is a hands-on workshop and people are encouraged to get involved as much as they want
This are usually a 5 hrs workshop, but it may go longer depending how many people are helping with hands-on deck.
After the workshop, we will have a little BBQ and cook up some of the sausages we made, not a full dinner but a nice little snack of what we created. If people want to bring something to add, feel free
Who is this workshop for?
This processing workshop is designed to give people the skills and confidence to deal with your farm animals or wild game at home with friends and family. This experience is very hands-on, I will provide a local lamb and we will go into great details on all the steps needed to field dress and process your own animals in an efficient and productive way. If you are just getting into hunting and want to get some hands on experience before the fall or if you are a farmer and considering to process your own animals to eat at home, this could be a great way to get some hands on experience!
About the Instructor
Eric Jensen
Eric Jensen is an experienced outdoorsman with a lifelong passion for hunting. With over thirty years of hunting experience and two decades of big game guiding, he brings a wealth of knowledge to the table. Raised on a farm since the age of 10, Eric's love for the pursuit of wild game was instilled by his family. Starting bow hunting as soon as legally permitted, Eric quickly found success in the field. By age 16, he was assisting hunting camps, eventually progressing to guiding big game hunters by age 18. Throughout his years of backcountry and horseback hunting, as well as numerous solo adventures, Eric has developed strong wilderness and hunting instincts. He is eager to share his expertise with those seeking guidance. Additionally, Eric is skilled in butchering and sausage making, having processed his own catches from the beginning.He is driven to empower individuals to connect with the source of their food, fostering a deep appreciation for sustainability and the land.
Testimonials
In all honesty, one of the best things Ive ever done. Incredible experience, kind patient teacher.
: Jessica Mckeil
“This was incredibly valuable. I'll be going again to learn more nuance in this hands-on experience. The day session was a real-world, farm to table, immersive experience that you only learn by doing. 5 stars for sure. I run my own homestead and I encourage anyone even remotely interested in learning these skills, to definitely sign-up and be ready to participate. Amazing.”
:Greg
"A great workshop held by Eric. From dispatching to butchering and even prepping hides for tanning, we learned it all under Eric's expert guidance. Highly recommend this workshop for anyone interested in processing their own game."
:James Decker
" I attended Eric's sheep processing workshop on Salt Spring fall 2023 and was really impressed with just how much we were able to accomplish in such a short amount of time! In roughly 4 hours we witnessed the slaughter, learned how to field dress and skin the animal, butchered the meat, ground a good portion, seasoned it, stuffed and ate some seriously delicious sausageTo register for a workshop, simply send an e-transfer of $150 to relicoutdoors133@gmail.com and select the date of the workshop you would like to attend. Once we get your registration form, we will send you more detailed information. We look forward to meeting you! s cooked over the fire! The community built around this process was beautiful to see.
: Emily
"Eric is "the real deal" with years and years experience. Super down to earth approach, blended with deep reverence and gratitude for the path he's been guided on. A humble, authentic, competent teacher."
: Laryssa T.