In this game preparation course you will learn how to deal with fur and fowl – turning a whole rabbit, game bird or venison into presentable oven-ready meals.

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.