What you will learn Wild meats are becoming increasingly popular, but lack of familiarity often puts people off from buying these tasty meats. Tutor, Marc Frederic demonstrates the skinning of a deer carcass, and teaches you how to skin and joint a rabbit, and pluck game birds. This is a hands-on day as you will be skinning and plucking yourself! There's a lot to fit into this day. As well as preparing the meats, you will be shown how to create attractive roasting joints, make venison sausages, potted meats (rillettes), and try your hand at making a game pie. Marc has done some game keeping himself, so can answer all your questions about where to buy game and what to look for. At the end of the day, everybody takes away a selection of the foods made during the day. The range of game animals covered on this day varies through the year, as different animals come into season, for example pheasant and partridge are included from October to January. Administration The numbers on these days are limited to 12 people so that everybody can see what is going on and ask questions. Most of the day takes place in the butchery which is not heated so warm clothes may be needed, depending on the weather. We provide aprons and gloves . The price includes all tuition, course notes, light lunch and refreshments during the day. However we will be running game courses later inthe year when we cover venison, rabbit, hare and pigeon in greater detail. Gift Vouchers If you would like to give a place on this course as a gift or reward, please buy one of our transferable Gift Vouchers. |  |
