Introduction to Game Butchery and Cookery
Our Game Butchery & Cookery Courses are always one of our bestsellers, so thanks to popular demand, we bring you a half-day Introduction to Game Butchery and Cookery focusing on preparing feathered game (in particular pheasant and partridge) from butchers’ block to table. If you’re interested in learning more about game cookery, this is a fantastic course to start with.
• Plucking and drawing Partridge
• Quick and easy Pheasant Butchery
• Curing and hot smoking
• Delicious recipes to prepare with partridge and pheasant
Vale House Kitchen’s own Bod Griffiths will lead this course, demonstrating all the skills you need to take pheasant and partridge from the butchers’ block to the table. You’ll learn how to pluck and draw partridge (they’re smaller and easier to do than pheasant, so a perfect way for beginners to hone their skills) and how to strip the meat from pheasant in a very quick and easy way.
Once the meat is prepared, you’ll learn some curing and hot smoking techniques, and Bod will take you through a couple of his favourite recipes to make the most of this delicious British game, including sticky pheasant wraps and crispy pheasant wontons, which of course you’ll get to taste as well! You’ll leave with a course booklet full of recipes and tips to help you use your new skills at home.
Bod Griffiths runs Vale House Kitchen with his wife Annie, and after six years of working with a whole range of fantastic tutors is excited to start leading his own courses. He grew up helping his Grandmother in the kitchen, and it’s from her that he got his love for traditional skills like baking bread and making preserves, as well as a profound appreciation for cooking in tune with the seasons. As an adult, he lived and worked in London,…