Instructor: Ryan Wagner
This class will give students the opportunity to butcher a domesticated rabbit and process it into a french-style sausage. Each participant will receive a rabbit to break down, grind and mix with spices, and either make cased or loose sausage. Students will leave with their prepared sausage, hide, carcass, and recipe for future use.
Date: 9/16/2017
Registration Deadline: 9/11/2017
Time: 9am - 12:30pm
Class Fee: $55
Location: La Farge, WI
Viroqua Food Co-op Members receive a $10 discount on this course! Just enter your owner number in "other information" when registering as a VFC Member.
Course details and location directions will be emailed to you 1 week before the course. Please provide accurate contact information to ensure that you receive these details.
| Cost | ||
|---|---|---|
Standard Registration
6 available until Mon 11 Sep '17 2pm
|
$55.00 | |
VFC Member Registration
6 available until Mon 11 Sep '17 2pm
Viroqua Food Co-op Owners receive a $10 discount on this course! Please enter your VFC owner number in “other information” when registering to get discount.
|
$45.00 |
Driftless Folk School Campus
E13722 County Rd D