Date: Friday November 12th Time: 10am-5pm
Date: Monday December 13th Time: 10am-5pm
This class is not to be missed, we will teach the best way to prepare a brace of pheasants, as well as confit techniques with rabbit. The three bird roast is the crowning glory on this course, once made you will be able to take home and cook or put in the freezer for a special occasion.
Included in the class:
Coffee and pastries on arrival
Two course lunch with wine and soft drinks
Expert tuition throughout
- Three bird roast consisting of pheasant, partridge and wood pigeon.
- We will also create a delightful rabbit rillette
- Teach you how to prepare a pheasant quickly and simply
- Rabbit confit
- Cep stuffing
- Demo of a pheasant salad
- Lunch of venison kofta masala with spiced naan bread