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.