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Game Preparation Course

15 January 2015 from 18:00 - 20:00


pheasantIn 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.


15 January 2015
18:00 - 20:00


Fred Duncannon
02392 413 576


Stansted Park Farm Shop
Maze Courtyard, Stansted Park
Rowlands Castle, Hants PO9 6DU United Kingdom
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02392 413 576
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