Loading...

Game in a Day

This one-day hands-on course will show you how to make the most of delicious seasonal British game meat. Using locally sourced game from the Welbeck Estate, you’ll learn the practical butchery techniques needed to prepare sustainable meats that can be used to create a wide variety of dishes.

Our tutors and meat experts Rich Summers and Chris Moorby will share their extensive knowledge of the butchery industry as you 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 best to use offal for pâtés and terrines

Depending on seasonal availability, you’ll work with the following game from the Welbeck Estate:

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

Each student will take home oven ready game birds and rabbit to cook and enjoy.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

Dates

Sat 20th Jan 2018

Places left: NO

Summary

Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £190.00

Subjects: Butchery

Teachers

Chris Moorby

Rich Summers

Book Now

Customer Reviews

Donna Evans
Rich lead the course with his equally competent side-kick Chris. Rich is clearly passionate and knowledgeable and both are very approachable. Together, they delivered a hands-on, valuable course on how to skin, pluck, eviscerate (''paunch', if animal), bone and prepare various animals and birds (we had venison, hare, rabbit and various game birds which we were each given to practise 'breaking-up' in different ways). The level of teaching and learning was superior and provided me with valuable skills. Equally valuable and appreciated, was the hospitality and food provided at breakfast and lunch (thank you very much for the warmed ciabatta, Lynn - and for offering to cook me some eggs after my relatively long journey to get to the School; it was just like being at home with a great mom!).

Rose Topham
An interesting and informative day. It was a very 'hands on' which was lead by two passionate and enthusiastic lecturers. the course delivered fulfilled the description of the day and much more. Thoroughly enjoyed the day. Not forgetting a a delicious lunch and excellent hospitality.

Student Success

More Case Studies
Two Magpies Bakery

Two Magpies Bakery

From Art to Artisan - Rebecca Bishop, a former student at The School of Artisan Food now heads up a successful artisan bakery in Southwold, Suffolk.

Full Case Study
Mike's Fancy Cheese

Mike's Fancy Cheese

Michael Thomson is the only cheese maker in Northern Ireland who makes cheese from raw milk. Michael secured funding for the production of his ‘Young Buck’ blue cheese through crowd funding and is now inspiring others to start th...

Full Case Study
Forge Bakehouse

Forge Bakehouse

Forge Bakehouse in Sheffield was set up by Martha who studied the Advanced Diploma in Baking at the School of Artisan Food during 2011/12.

Full Case Study
Rex Bakery

Rex Bakery

Glenn Stephens turned up at The School of Artisan Food in December 2012, a keen amateur but looking for a course to give him a pathway to becoming a professional baker.

Full Case Study

Related Items

More Courses

Course Calendar

Click the highlighted dates to see the exciting courses we have coming up.

Newsletter Signup