Game Meat Preparation & Cooking
Level: Beginners, Enthusiasts and Intermediate
Tutor: Peter Hewitt
Dates:
- 26/11/2011 - 27/11/2011
- 14/01/2012 - 15/01/2012
Duration: 2 days, Saturday & Sunday
Costs: £68
Venue: Holme Lacy campus
Contact:
Telephone:
0800 032 1986
Email: enquiries@hct.ac.uk
Course Content
This course covers the handling of game from field to fork. During your two days you will experience the following preparation in pheasant, woodcock, duck, venison, rabbit and squirrel:
- Skinning, plucking and jointing of game
- Storage of game before and after preparation
- Cooking tips and recipes
- Practical working demonstrations and participation throughout
Entry Requirements
No previous experience is required
Materialsg
- Pen and paper
- Chopping board
- Sharp knife
- Apron
- Plate/bowl and eating utensils
How do I Apply
You can call us on 0800 032 1986 and book a place using a credit or debit card, or you can apply by post and pay by cheque by completing the short course application form.
