GETTING STUCK IN: Paddy Evans (left) and CJ Moa mix up the minced venison which will go into their sausages.
Picture by Paul Rickard
GETTING STUCK IN: Paddy Evans (left) and CJ Moa mix up the minced venison which will go into their sausages.
Picture by Paul Rickard
Full-time Eastern Institute of Technology (EIT) students processed about 400 venison sausages and 100 meat patties as part of their Outdoor Experiences course at the campus kitchen on Monday.
The students had been on a hunting trip and used meat from their successful expedition to make the sausages.
EIT tutorRa Broughton says the hunting trip was part of the course curriculum, which also includes activities like hiking, diving and kayaking.
“The course is for people of all ages who have an interest to learn about outdoor activities and maybe also make it a hobby.”
Butcher Pat Anderson was also involved in the processing last week. “I was lucky enough to be shown these things and now I’m in a position where I can show younger people the same skill,” he said.
The 14-week course also involves trips outside Gisborne to experience the full breadth of outdoor experience. The nine students enrolled in the course will travel to Coromandel next week.
