Game is the healthiest, tastiest and most sustainable of meat, and we look at how best to prepare and cook 3 different types of game.

The course will start with preparing and jointing a rabbit (which has been ferreted from Chidham).  We will demonstrate how to joint and there will be a chance to try this yourself if you want.  The jointed rabbit will then be seared, and added to ingredients for a classic rabbit stew on the Big Green Egg.

While the rabbit is cooking, we will turn to pheasant.  You will have a go at plucking and preparing the pheasant to be oven ready.  The pheasant will then be spatchcocked, marinated and roasted over charcoal.

Finally we will move onto wild venison which we will prepare with 3 different cuts: haunch, loin and minced shoulder, which will be cooked in three separate ways.

We will show how versatile and simple it is to cook with game, and you will find out just how tasty it can be.  This is ideal for those who want a more healthy choice of meat.  At the end of the course, you will sit down and enjoy your meal with home fries and veg. All the game will be cooked on the Big Green Egg Charcoal BBQ.

There will be a chance for questions and answers on all aspects of game and cooking on charcoal.