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Game Preparation Course
15 January 2015 from 18:00 - 20:00£49.00
While it doesn’t happen very often these days, we are occassionally presented with a brace of pheasants or a whole rabbit in the skin. What is the easiest, quickest and cleanest way to prepare your game so that you can enjoy a delicious meal?
Our butcher, Gavin, will demonstrate how to quickly skin a rabbit and portion it for the pot. Each participant will also learn how to pluck and gut a pheasant so that the skin stays intact ready for roasting. Finally Gavin will butcher a whole deer carcass so that you can see the different cuts.
This will give you a clear understanding of how to prepare game, so that if you are presented with some pigeon, mallard or rabbit, you will be confident in plucking or skinning it ready for a healthy, wild supper. It’s a great skill and helps you to understand where your food comes from. Gavin will also give handy cooking advice for the different cuts and types of game.
- 15 January 2015
18:00 - 20:00
- Fred Duncannon
- 02392 413 576
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