Chef demonstrates how to process wild venison. A butcher by trade, chef covers ageing, utilising the whole animal, and other useful tips for respecting wild game.
James Viles is a celebrated chef, author and adventurer. An active global ambassador to Land Rover Australia, he has travelled the country gathering some of the wildest ingredients from the land, sea and streams – cooking them in communities along the way.
James is the Co-founder of OFFGRID PROVISIONS & OFFGRID KITCHEN, a culinary experience that explores some of the most remote parts of Australia. He is the former founder of Australian dining institution “Biota”, the most awarded regional restaurant in NSW, Australia for over 8 years. He founded “Barn by Biota”, which was named one of the top 100 restaurants to visit in the word by Time Magazine New York.
Celebrated Chef James Viles demonstrates how to process wild venison. A butcher by trade, James covers ageing, utilising the whole animal, and other useful tips for respecting wild game.
Online Course
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You’ll have access to this class for a full year!
The RCMP has only approved in-person firearms safety training courses to be used for the application to get a PAL. This course will increase your chances for success with an in-person course, but cannot be used independently in your application for a PAL.
You’ll have access to this class for a full year!
The RCMP has only approved in-person firearms safety training courses to be used for the application to get a PAL. This course will increase your chances for success with an in-person course, but cannot be used independently in your application for a PAL.
By enrolling in this course you understand that it does not include an annual membership to Anchored Outdoors or any of the extras/additional perks. This purchase only includes the online course content.
For questions related to the CFSC and/or CRFSC programs we deliver, please complete the form below.
