WHO IS THIS COURSE FOR?
For anyone interested in sourcing, preparing and cooking wild game. In recent years there has been a resurgence in eating game, however, it can be an intimidating prospect when a brace of pheasant land on your doorstep or a rabbit in fur makes its way onto your kitchen table. This course is designed to teach you how to confidently prepare game animals for the table and create a variety of dishes using all cuts of the animal.
Game meats are very lean and therefore potentially dry out with cooking and flavours are sometimes stronger and more unusual than farmed meats.
If you want to find out how to get the most out of these extremely healthy wild meats this is the course for you. This course will show you how to use these flavours to produce wonderful dishes that will suit most palates.
We focus on seasonal Cornish wild game and will mainly be using rabbit, venison and wood pigeon.
We also include pheasant and partridge on these courses as these are probably the most commonly shot game birds, and ones most people will have bought or have had the opportunity to cook. Squirrel may make its way onto these courses, depending on availability.
The course will start with an introduction to game and a discussion about the different seasons for game species, shooting and sourcing local game. This will be followed by some butchery. You will get to pluck and draw a game bird and butcher a rabbit. There may be some deer butchery too. This will be followed by a hands on cookery session where you will get to cook a variety of different game dishes which will be eaten for lunch with a glass of wine. We may include wild foraged ingredients in the dishes too depending on availability.
On a game cookery course you will learn some of the following:
- how to skin and joint a rabbit
- how to prepare and cook venison
- how to pluck and draw a game bird
- how to prepare and cook different cuts of meat from a rabbit
- how to make a game terrine or pate
- how to make a game ragu or game pie
- how to hot smoke rabbit loin or pigeon breast
EXAMPLES OF DISHES YOU MAY LEARN TO COOK ON A GAME COOKERY DAY:
- Braised rabbit with nettle pappadelle
- Hare ravioli
- Venison & juniper pate
- Venison carpaccio
- Smoked pigeon breast
- Game casserole
- Rabbit ragu
- Game pie
- Bunny burgers
- Pan fried pigeon breast with mugwort, black pepper & elderberries
- Potted rabbit
WHAT IS INCLUDED IN THE COURSE?
Tea/coffee & refreshments, hands on cookery tuition, a glass of wine with lunch, 3 course lunch, e-mail recipe pack.
WHAT SHOULD YOU BRING?
Just yourself! We provide all equipment and aprons for the day.
IS THE COURSE SUITABLE FOR VEGETARIANS?
Saturday 8th November 2020. This is also available as a private booking; Min number 5; max 12.
10am – 4pm
£150 per person (2020)
Mark Devonshire (formerly head tutor at Rick Stein’s Seafood Cookery School)
MAXIMUM NUMBER OF PEOPLE ON EACH COURSE:
AVAILABLE AS A PRIVATE BOOKING?
Yes (Min number: 5 – Max: 10 – Contact Caroline)
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