Cooking With GameOn this full day or part-time course (evening / day) 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,
Cooking with Game
On this full day field to table workshop you will learn how to prepare and cook a variety of game. This will depend on availability – I buy at the fur and feather auction at Melton Mowbray. In 2017 we had pheasant and partridge in the feather – you will learn to pluck your own birds, hare in the fur – I demonstrate how to skin, possibly muntjac, mallard and whatever I like the look of.
You will also learn to joint the game we prepare before we move onto cooking.
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, warm salad of saddle of hare with celeriac 3 ways and elderberry dressing, mallard with glazed apples, crab-apple jelly and walnuts, hand-raised game pie, venison wellington. I generally decide what to cook once I have the game – there are photos on the school Facebook and Instagram pages of what we made in 2017. Expect to cook 2-3 dishes yourself and have 1-2 dishes demonstrated for you to taste.
By the end of the day / course you will have learnt how to prepare and cook game extracting the maximum amount of flavour and tenderness from the ingredients. We will also have spent time discussing presentation – how to transfer all that care and skill into a dish to be proud of.
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the day / course.
Everyone has their own set of ingredients sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
We will stop and eat as we go along so that you taste dishes at their best and we can discuss. There may be food to take home with you, but not always.
The not so small print – please read
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.
Dishes prepared may vary from examples above.