In this course, local chef Neil Rusbridger will demonstrate how to pluck, breast and quarter a pheasant – a skill that can apply to any game bird.

Neil will discuss the different game seasons, flavours and qualities of all the English game that we have available from the Estate and neighbouring farms, including venison, rabbit and wood pigeon. There will be demonstrations on these as well.

You will then be shown how to make a classic game terrine that you will prepare for yourself to take home. Meanwhile Neil will have already prepared one which you can tuck into for your lunch along with a tasty salad.

This course combines game prepartion with game cooking – utilizing Neil’s fantastic knowledge as a chef who uses the finest game in seaon to make delicious meals.