02 Nov 2014
10:00 am - 4:00 pm
Rachel Green’s real passion is cooking with game. Having been brought up on the family farm in Lincolnshire it was always second nature to cook using the natural ingredients around her. This course goes beyond just fantastic cookery. It is a hands on course showing how you can butcher down the game introducing you to the essential knife skills you need to handle game correctly.
During the day you will work alongside Rachel to make the following game dishes, which you will be able to take home and enjoy with friends and family:
- Roasted rabbit with squid, chorizo and port
- Pave of venison with sherry and sweet and sour figs and shallots
- Partridge with roasted pumpkin, quince with vanilla and pear puree
- Pheasant makhani with coriander rice and homemade aubergine pickle
Rachel will also demonstrate a three game bird roast of mallard, partridge and pigeon with a Chatsworth sausage meat stuffing and marsala sauce – served with roasted sprouts with rapeseed oil and caraway seeds, which will be your lunch on the day
Course Time 10.00 a.m. – 4.00 p.m.
This course includes refreshments and a lunch prepared by Rachel.
All ingredients, equipment and recipes are provided by Hartingtons.