Game Preparation & Cooking Course
Learn how to and get hands on experience of gutting, skinning & plucking!
Course Description
On this course we will take you through the process of identifying if your game is fit for consumption, how to prepare each animal for cooking and use some of the cuts to create simple but hearty campfire meals. We will also discuss the history and uses of the various non meat parts of the animal and talk about the processes our ancestors would have employed to make as much use of the animal as possible.
The day will be very much hands on and we will ensure the kettle is on to keep everyone topped up with brews.
Subjects Covered:
Benefits of game meat from a healthy eating and pest control objective.
Seasons: what can be hunted, when and by whom.
Checking the animal is fit for consumption.
Hygiene: making sure we are preparing food in a hygienic way in the outdoors needs a degree of thought and care!
Wood Pigeon: learn about the bird, how to identify it, what it eats, internal organs specific to most birds, specifics to look out for with birds that have been shot. You will then have a demo of preparing the bird, first with a knife then without tools. The meat will then be made ready for flash frying with elderberry balsamic and served in bread rolls with selected greens for lunch.
Fish: we will look at gutting and preparing two of the most common types of fish caught, trout and mackerel. Trout we will prepare to cook over the embers using the traditional ponassing method employed by the First Nations people of North America. The mackerel will be gutted and cooked over the embers using just a simple stick!
Deer: learn about the different animals, their history, what is gralloching? Then we will work on the skinning and prepare the skin for tanning while some of the group start on the jointing. We will look at selected prime cuts of meat and de bone as much as possible, the bones will be kept for use on other courses (using as much of the animal as possible).
Game Dinner: as a finale we will make a hearty game casserole to celebrate the animals and the day.
Bring: a plate, cutlery and mug, we will provide hot drinks throughout the day.
Note: due to the nature of game being wild animals and not farmed we cannot guarantee all the above will be available but if not a suitable substitute will be provided.
Suitable for:
This course is aimed at adults and accompanied mid / late teens.
Game Casserole cooking on an open fire
Examining the pigeon to ensure its healthy before jointing it up
Flash frying pigeon breasts
Mackerel and trout over the embers
Golden brown smokey trout over the embers
Neatly ponassed trout cooking nicely
Deer prep, this time its a Fallow Deer
Venison Tenderloin steaks
Dinners ready
Enjoying the feast
Course Details
Location: Peak District
Course Length: One Day
Start/End: 10.00-17.00
Max Course Size: 8
Price: £85
Course Dates
Click on the date to book your space:
