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Cooking with Game 10-4 £96 lunch included
October 14 @ 10:00 am - 4:00 pm£96
On this full day workshop you will learn how to prepare and cook a variety of game. This will depend on the season and availability but may include pigeon, pheasant, rabbit, venison, partridge etc.
You will learn the benefits of hanging – and for how long as well as how to pluck and draw. Butchery will also feature and you will learn how to remove breasts and legs from birds and how to joint a rabbit, if used. In short we will include as much technique as ingredients and time allow.
We will cook, perhaps breast of pheasant with a game gravy, Savoy cabbage parcels, lardons and chestnuts; saddle of rabbit with cider and mustard and pigeon with beetroot risotto.
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