Game cookery

half day course from £95.00

Available from 22nd Nov 2018

On this half-day course you’ll learn how to prepare and cook pheasant, rabbit and venison. Including the classic Mediterranean dish, Stifado – A rabbit stew with caramelized onions, red wine, cinnamon and currants.

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Course dishes 2018

  • Warm salad of pheasant breast with watercress and potatoes
  • Rabbit cacciatora with grilled parmesan polenta
  • Medallions of venison with red wine and Morello cherries with roasted hazelnut spätzle

Please note ingredients are subject to change, due to seasonal availability.

Techniques

  • Jointing and slow cooking a whole rabbit
  • Removing and pan-frying breasts from a pheasant
  • Cutting and pan-frying venison medallions
  • Making spätzle

Course overview

Arrive – watch our chefs demo two dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Demo – time to relax with a cup of coffee or glass of wine and watch our chef demonstrate the final dish of the day
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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