Wild Meat in a Day 2014 at Restaurant Bromley
Sample menu only, view current menus.
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.
MENU
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
