Wednesday, Sep 20th 2017

Seasonal Game Cookery

Wild food (Game) is healthy, sustainable and environmentally friendly

If cooked correctly, it’s superior in taste and offers great value for money.

Let’s learn, let’s butcher, let’s cook, let’s eat!

Lesson one

  • Introduction to game
  • Could you tell the difference between your widgeon and your woodcock
  • How to prepare a pheasant or joint a rabbit
  • How to make a game stock
  • How to hang game
  • We will talk about the different classifications of game; ie fur and feather

Then we will make two dishes

  • Wild Rabbit Confit with Garlic served with gremolata or traditional rabbit stew with shallots

  • Pheasant  breast saltimbocca (cooked with sage & Parma ham)

Lesson two

  • Introduction to game, venison and wood-pigeon
  • How to prepare and purchase wood-pigeon and venison
  • How to make a game stock
  • We will talk about the different classifications of game; ie fur and feather
  • How to hang game

Then we will make two dishes

  • Seared fillet of venison with a Cumberland reduction

  • Pan fried succulent breast of pigeon with smoked bacon and button onions in a rich claret sauce

Lesson three

  •  Introduction to game ie; guinea fowl and wild duck
  • How to know what to look for when purchasing game
  •  How to prepare a guinea fowl and wild duck and cook two dishes
  •  How to make a game stock
  • How to hang game

Then we will make two dishes

  • Fresh wild duck with orange and contreau dressing

  • Guinea fowl coq au vin

What to do next?

  • Pick either lesson (Lesson1) (Lesson2) (Lesson3)
  • Tell us how many people are taking part in the lesson
  • Tell us the dates and times when you would like to book your lesson
  • Contact us on the Enquiry Form, giving us all your details
  • We promise to get back to you within 24 hours to discuss arrangements
  • Book your lesson
  • Make a Payment

You can then sit back and look forward to your fantastic day!

(Each student will receive a recipe pack covering the lesson)

Location Details:

  • Your home kitchen

Duration: half day

Cost from: £80 pp

1 person: from £140
2 people: £200 (£100pp)
3 people: £260 (£80pp)
4 people: £320 (£80pp)

Or talk to the Urban Chefs to create your own bespoke lesson

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