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 sustainable seasonal game available as you pluck, skin and butcher your way through this hands-on day.

Using locally sourced game from the Welbeck Estate 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 best to use offal for pâtés and terrines

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:

  • 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.


Sat 19th Nov 2016

Places left: NO


Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £190.00

Subjects: Butchery


Rich Summers

Chris Moorby

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