Game in a Day - Cooking
Short course
In Welbeck
Description
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Type
Short course
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Location
Welbeck
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Duration
1 Day
To explore welbeck game including pheasant, duck and partridge. Suitable for: Existing practitioners who wish to develop their knowledge and skills. People who are interested in starting an artisan food enterprise. Enthusiastic amateurs. Absolute beginners
Facilities
Location
Start date
Start date
Reviews
Teachers and trainers (1)
Ray Smith
Butchery & Charcuterie
Ray Smith has been involved with butchery in various forms since he was fifteen years old, although he has had several other occupations over the years! He and his wife ran their own shop for twelve years, and during this time Ray learned most of the skills for which he is so well known today. In 1998 he met Hugh Fearnley-Whittingstall and become the River Cottage butcher, giving Hugh the benefit of his expertise and knowledge during the writing of both the River Cottage Cook Book and the River Cottage Meat Book, which Hugh openly admits he couldn’t have written without Ray’s help.
Course programme
Game in a Day
This course will showcase the many varieties of game birds available locally and examine the way in which they are bred and managed. You will learn how to identify a game bird in feather, investigate and discuss the importance of the hanging process, and master the art of dressing a bird. Ray will also show you how to deal with small furred game; rabbit, hare, and squirrel. Using Welbeck game, discover ways of producing your own pates and terrines and through practical cooking demonstrations learn how to balance out the wonderful rich flavours of game. The course will use Welbeck woodcock, pigeon, partridge, pheasant and duck.
Game in a Day - Cooking