Wild Game Preparation & Outdoor Cookery

About this event

[vc_row full_width=”stretch_row” el_class=”innerpage-rowgraphic”][vc_column width=”2/3″][vc_column_text el_class=”inner-pagetitle”] Get Hands On Experience of Skinning, Gutting, Plucking [/vc_column_text][vc_column_text] You’ll get up close with fur, feather and fin as we cover deer, pigeon and fish. The day will be very much hands on and the course will culminate in you enjoying a freshly cooked game casserole which celebrates the wild animals of the day. On this course we will take you through the process of identifying if your game is fit for consumption, how to prepare each animal for cooking and use some of the cuts to create simple but hearty campfire meals. We will also discuss the history and uses of the various non meat parts of the animal and talk about the processes our ancestors would have employed to make as much use of the animal as possible. This one day course will give you a solid grounding in using wild game in your cooking, all against the backdrop of the mixed woodland at Park in the Past. Your special guest tutor for this course is bushcraft instructor Pete Morton of Red Oaks Bushcraft. [/vc_column_text][vc_column_text] Discover the seasons for game; what can be hunted, when and by whom Learn the benefits of eating game for your health and for pest control Get confident in knowing whether your game is fit for consumption Ensure your game is stored and prepared hygienically outdoors Build knife skills with skinning and gutting Prepare a range of game...