The School of Artisan Food

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Game in a Day

Satisfy your inner hunter and celebrate real wild meat. Learn all about feather and fur with this practical butchery course.

Explore the wide range of game available from the Welbeck Estate as you pluck and skin your way through this hands-on day.

With the guidance of our butchery team you will learn:

  • How to identify the age of game.
  • How to determine the best preparation methods.
  • How to skin and pluck game.
  • The importance of hanging.
  • Basic game butchery techniques including: trussing and barding of game birds and preparation of saddle of hare and rabbit.
  • How to confit legs for use in a game terrine.
  • How to best use offal for pâté and terrine making.

Depending on availability, this course will use the following game from the Welbeck Estate:

  • Rabbit
  • Hare
  • Pheasant
  • Partridge
  • Venison
  • Woodcock
  • Wood pigeon
  • Wild goose
  • Mallard
  • Teal

Each student will take home:

  • Saddle of venision
  • Oven ready game birds
  • Oven ready rabbit

This course includes light refreshments and an informal lunch.

All ingredients, equipment and recipes are provided by the School.

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Course reviews

Once you've been on this course please come back here and leave your feedback for others.

I can't see the option boxes on the page, so I've had to guess which end the 5 is (I'm hoping that I gave you top marks)

The course was a lot of fun and I have been recommending it already. The tutors were excellent, both were obviously experienced and very knowledgeable and were good at imparting the skills we were there to learn. The breakfast and lunch food was fantastic (many thanks to everyone involved in the sourcing and preparation of these)

(Wed 4 Feb 2015)

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