Rabbit Butchering and Sausage Making

Sunday, 23 September, 2018   9am - 12:30pm
Driftless Folk School Campus, E13722 County Rd D
10 spaces available

Tickets / Booking types

  Cost
Proceed
Standard Registration
10 available until Mon 17 Sep 2pm
$55.00
VFC Member Registration
10 available until Mon 17 Sep 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

Details

Rabbit Butchering and Sausage Making
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 get a rabbit (more than likely previously slaughtered but still with hide attached) and will break the animal down, grind and mix it with spices and either make cased sausage or keep the sausage loose. Students will leave with their prepared sausage, hide, carcass and recipe for future use.

Date: 9/23/18
Registration Deadline: 9/18/18
Time: 9am-12:30pm
Class Fee: $45
Material Fee: $10
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.

Location

Blank map

Driftless Folk School Campus
E13722 County Rd D