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