COOKING & BUTCHERY

MASTERCLASSES ON THE FARM

We offer a range of full day and half day cooking and butchery classes right here on Springfield Deer Farm, at our Open Flame Kitchen and Tiger Country Butchery. Designed for passionate food enthusiasts, hunters, butchers and F&B professionals, you can watch, do and learn in harmony with the source of your ingredients, in the heart of our farm. surrounded by free-roaming deer, you’ll be working alongside our Master Butcher and top chefs, with the finest Tasmanian produce, including our free range venison.

27 OCTOBER 2024

FULLY BOOKED: For Game Hunters: The Whole Deer Masterclass

Led by Joel Houghton, Master Butcher

Tailored for hunters. Learn hands-on whole deer butchery techniques, which will build your skills in maximizing yield and quality while honouring the animals. During the course you will learn how to break down the whole carcass, optimize your cuts, and explore cooking methods, using our free-range fallow deer. Enjoy tastings, charcuterie, and a barbecue wrap-up at our Open Flame Kitchen.

ENQUIRE ABOUT OUR NEXT COURSES

2 FEBRUARY 2025

WAITING LIST NOW OPEN Nose-to-tail cooking

NEW COURSE - WAITING LIST OPEN

Forge a deeper connection with the food you eat at Springfield's Butchery and Open Flame Kitchen. Led by award-winning butcher Joel Houghton, our tailored Masterclass is for people who are looking for a true nose-to-tail experience on the farm and to elevate your cooking expertise. Learn and cook amidst free-roaming deer, with Tasmanian produce, creating and enjoying comprehensive dishes. Indulge in exquisite creations, paired with local wines, and if you chose to stay, retreat to rustic farm accommodation.

JOIN THE WAITLIST

CONTACT US TO DISCUSS GROUP BOOKINGS

SPRINGFIELD’S

OPEN FLAME KITCHEN

“We are working with local growers, producers, native and indigenous ingredients. We are experimenting and making some beautiful dishes and products, using a variety of different cuts of the deer”

CHEF TOMMY PROSSER