Wild Meat in a Day

Posted in MasterClasses on 29/10/2014
Wild Meat in a Day This event ran throughout the year and was very popular. We hope to run something similar next year.

During the class attendees learnt:

Basic knife skills
How to bone and stuff a pheasant and prepare it for their main course
How to skin a wild rabbit and joint it ready for the oven

A three-course meal was included for all attendees. 


Fricassee of Wild Rabbit Brochette of Loin, Roast Gnocchi & Butternut Squash
Poached and Roasted Pheasant in Pancetta with Potato Puree, Curly Kale and Pheasant Jus
Apple Tart Tatin with Vanilla Ice Cream
Coffee and Petit Four