THE STALKER’S GUIDE TO
GRALLOCHING & POST-MORTEM
INSPECTION OF DEER

Complete details of bleeding, gralloching and
post mortem inspection of carcase organs &
lymph system. Removal of head and feet from a
freshly shot carcase to meat hygiene service
standards as required by DSC L2.
Running time 65 mins

£23.00 PLUS £4.50 P&P

THE STALKER'S GUIDE TO
VENISON CARCASE BUTCHERY

Follow on from DSC L2 video to skin and then
joint a carcase into every cut possible. Shown in
great detail plus tools, sharpening and shots of
cooked finished products.
Running time 75 mins

£23.00 PLUS £4.50 P&P

DEER IDENTIFICATION

Clear pictures and commentary of all the
distinguishing features of the 6 species of deer
wild in the UK. For general interest in deer and
to prepare for DSC L1.

£23.00 PLUS £4.50 P&P

DSC LEVEL 1 TRAINING MANUAL

A manual by David Stretton devoted to DSC Level 1
covering all aspects of the course and assessment to give a
knowledge of deer biology and ecology. Profusely
illustrated with colour photographs including meat
hygiene. Full question banks kept up-to-date.

£25.00 NO VAT + £4.50 P&P

DSC LEVEL 2 TRAINING MANUAL

The original manual by David Stretton covering bleeding,
gralloching and post mortem inspection of all organs and
lymph system, head and feet removal as required by DSC
L2 performance criteria. Profuse colour photographs.

£20.00 NO VAT + £4.50 P&P

SPORTING RIFLE COURSE NOTES

By David Stretton. Basic Rifle covers history, how a
rifle works, action types, field and range safety,
firearms law, balistics, principles of marksmanship,
shooting positions, cleaning & maintenance. Full
colour photographs.

£18.00 NO VAT + £4.50 P&P

VENISON RECIPES

By David Stretton and others. Contains a unique,
2 page spread colour photograph of a whole carcase
with all cuts marked and named, buying and cooking
tips and, of course, recipes.

£6.50 NO VAT + 4.50 P&P