Become skilled at handling and cooking game. This session may include partridge, pigeon, pheasant and duck, depending on availability.
Recipes may include:
Game curry with flatbreads – ideal for batch cooking & freezing
Wild duck slow roasted in soy & ginger, served with duck sauce and home-made tortilla wraps
Pigeon & bacon burgers with chips and a peppercorn sauce
Game broth and ‘Old Grouse’ noodle soup
Game terrine
£150