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Join Smoking Goose owner and butcher Chris Eley for a nose-to-tail tutorial on butchering and trimming a whole, skinned White Tailed Doe using traditional, seam butchery techniques. During the pre-class reception and break time, Big House Bourbon will be crafting original cocktails and pouring samples of their handcrafted whiskey. To accompany the bourbon tasting, Chris and the team will be serving a hearty spread of Smoking Goose meat treats, sides, and fresh, local bread. The “Pass the Buck” package is $165 per person and includes fresh cuts from the deer that the class butchers together. “The Buck Stops Here” package is $165 and includes the butchered meat for purchase at $6.25 per pound. $50 deposit. To register, call 317-638- 6328.
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