Scouts took part in a wild food session focused on understanding where our food comes from – with a hands-on experience making venison sausages.
The session began with a conversation about the journey from field to fork, exploring how wild game such as deer can provide a sustainable source of meat when managed responsibly. Scouts learned how to identify different cuts of meat and the importance of ethical sourcing, preparation, and hygiene when handling food.
With expert guidance, they were shown how to properly dress a joint of venison ready for sausage making – a careful and skilled process involving trimming, mincing, and seasoning. Working in groups, Scouts got stuck in mixing ingredients, filling sausage casings, and linking sausages ready for cooking.
Thanks to Owen for providing a set of deer legs for the session – though not dear, as they were free!
The activity offered a valuable insight into food preparation, respect for animals, and the traditional skills still used by many people today. It was a practical and thought-provoking experience – and one that ended with a delicious result.
