Game cookery

half day course from £95.00

Available from 23rd Nov 2017

How to prepare and cook pheasant, rabbit and venison. From 1pm-4pm.

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Course dishes 2017

• Stifado: A rabbit stew with caramelized onions, red wine, cinnamon and currants
• Warm salad of pan-fried pheasant breasts with watercress, potatoes and a sherry vinegar & walnut dressing
• Medallions of venison with red wine and morello cherries with roasted hazelnut spätzle


  • Choosing the best quality game
  • Jointing and cooking a rabbit
  • Removing the breasts from game birds
  • Preparing and searing venison fillet

Course overview

Arrive – 11:45am
From 12 noon – Watch our chefs demo two dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day
4pm– Finish. You will be presented with a certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.

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