January 21 @ 10:00 am - 4:00 pm| £125
This ever popular course show cases the amazing variety of game the Ashdown Forest has to offer. A delicious and healthy alternative to our more ‘familiar’ cuts of meat, the rewards of the traditional local shoots are now readily available in most local butchers and farm shops.
Today our professional chef, Ian Dowding, will guide you through some seasonal recipes using venison, rabbit, pheasant and partridge.
Full day hands on course. Includes – tuition from a professional chef, all ingredients, laminated recipe cards, aprons, three course lunch with wine, a dish for two to take home, and even someone to wash up!
• Rabbit with Pancetta & Puy Lentils
• Pheasant with Wild Mushrooms, Parsnip Rosti
• Mini Raised Partridge Pies with Blackberry Jelly Topping
• Venison Rendang
8 people are attending Game Cookery