Known for its leanness and often offering richer, more intense flavour than domesticated meat, game meat can add a delicious depth to any savoury meal. Whether cooking furred game such as venison, rabbit or bison, or feathered game, like pheasant, pigeon, duck, quail or guinea fowl, game meat is easy to overcook so many recipes focus on tenderness through long marinades and low/slow cooking times.
This hands on workshop will focus on...
Checking and Preparing Cavity, Seasoning, Cutting (Portion, Dice, Whole Bird), Stuffing/Filling and Trussing.
Sealing, Grilling, Griddling, Sautéing, Roasting, Frying (Shallow and Deep), Braising, Stewing and Combining Cooking Methods.
Making a Game Stock, Game Jus, Vegetable Components and Garnish, and Risotto.