Come and join the River Cottage team for a day of feather and fur at River Cottage HQ.
Game is a tricky subject for most cooks and with good reason as it often arrives in the kitchen as a whole animal, feathers, fur, guts and all! This day course is designed to get you over the initial hurdle and liberate your creativity as well as provide you with the essential skills needed to become a great game cook.
The seasonal abundance of game can very quickly become hum drum and boring and everyone is thinking ‘oh no! Not pheasant AGAIN!’. Well that’s where we come in - we will show you traditional methods of preparing your hard earned game but also quicker, more exciting and inspirational recipes.
The morning will start with venison, rabbit and feathered game. After a demonstration of how to skin a venison carcass and butcher it down the day will move on to skinning and jointing a rabbit. Then it’s the turn of the feathered game which may include pheasant, partridge or mallard. The team will demonstrate different ways to prepare the birds and then you will get a chance to prepare a game bird for the pot yourself!
After a break for refreshments, our River Cottage chefs will demonstrate a variety of dishes modern and classic that will help you to breathe new life into your game cookery. There will be a chance for some of you to help out with the dishes in a hands on manner and all the while working to give you the opportunity to do something different with this bountiful wild meat.
This will be followed by a sit down gamey lunch featuring recipes that will inspire you and allow you to re-create as you wish with your new found confidence.
Course Details
Arrive: Tractor ride down to the farm
Welcome: Meet your hosts and tutors Steve, Tim or Gill over a morning tea or coffee and tasty River Cottage treats.
Practical session one: Here we will be skinning and butchering a venison carcass, with some hands-on opportunities.
Demo session one: One of our River Cottage chefs will prepare the venison joints, offal and make game pie.
Lunch: At River Cottage food is very much the focus and your two sumptuous two course lunch of local seasonal fare prepared by the River Cottage team will not disappoint.
Practical session two: Plucking, drawing and dressing pheasant/partridge/wood pigeon for you to take home.
Demo session two: Our River Cottage chef will demonstrate game sausages, terrine and skinning and butchering rabbit.
This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on the season as well as the group’s interest.
Additional Information
Location: This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
Wine/drink: We are a licensed venue. We have a wide selection of the finest organic wines.
Accomodation: If you need local accommodation please click here.
Age: We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Time: 10.00am - 5.00pm
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A day full of in-depth knowledge. Have gone away knowing so much more than I thought I would. I would love to come to Park Farm again, will try and bring my wife down for an evening meal in the summer. - Colin Stevens
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