Wild Meat in a Day - Prepare, Cook and Eat!
Date: Saturday 2 October
Saturday 20 November
Sunday 5 December
Venue: The British Larder, nr Woodbridge, Suffolk
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Whether you are a novice or a more experienced cook, nervous of blood or keen to get cutting, Wild Meat in a Day promises to be a fun and hands-on day of, preparing, cooking and eating a variety of feathered and furred game. Robert Gooch and Ray Kent of The Wild Meat Company, one of Rick Stein’s Food Heroes will share their wealth of experience about shooting, and hanging and ageing game. Ray will lead a butchery class that will give you a step-by-step guide to preparing locally-shot game. In the main game season (November - February) we will tackle small game and you will have the chance to bone and roll a partridge and to skin and bone a rabbit to take home. Outside those months we look at venison and you'll will be shown how to prepare your own haunch of venison. The butchery workshop will focus on knife skills and give you some tips for preparing game at home. After a short break you can relax a little while Madalene Bonvini-Hamel of the British Larder demonstrates some exquisite, mouth watering game dishes as well as passing on tips, ideas and advice for cooking game in your own kitchen. Finally we'll enjoy a game lunch with beer and wine. “Less than two hours from starting the course we were all able to stuff a boned duck (with some pretty sensational orange, thyme and sausage-meat stuffing) that wouldn't disgrace even the swankiest table.” What you will get out of the dayYou’ll leave the day with the confidence and inspiration to prepare your own game at home, a handful of creative recipes to impress your friends and even some of the game you have prepared yourself! Dates: Date: Saturday 2 October (venison) Where: British Larder, Bromswell, Near Woodbridge, Suffolk Time: 10am – 4.30pm To book: polly@foodsafari.co.uk or call 01728 621380.
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