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 before 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.

If you have more questions about our courses click here.

Stay with us

There is no better way to relax and unwind after a day at Rick Stein’s Cookery School than in one of our beautiful coastal inspired rooms, designed by Jill Stein.
With over 40 guest rooms and a serviced cottage in Padstow as well as self-catering properties in nearby Trevone and Martindale, we have the perfect place to stay in Cornwall.
Call 01841 532700 or click here to find out more.

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