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| The Manor School of Fine Cuisine at The Nottingham School of Cookery |
 | Game Fayre |  | | Day Cookery Course £125 | | Saturday 23rd November 2013 | I often get requests for courses covering healthy and low fat eating. My philosophy is to use free-range produce that is in season and locally produced in gradients. This course encompasses all of these factors, with the added bonus that game is quite inexpensive and does not have exposure to harmful additives. Game is no longer the fodder of those who live in the country; it is readily available from butchers, markets and supermarkets. We will cover various aspects of cooking with game, for both the complete beginner and those with some experience. How to prepare and dress game, with tips on hanging, skinning and trussing. Ideas for mouth-watering soups, starters and main courses, along with sauces, stuffing’s and accompaniments. We hope to open the doors to this traditional, original and challenging aspect of cooking and it will prove to be a most valuable addition to your repertoire.
To enquire about the Game Fayre Cookery Course contact Claire on 0789 1122616 or 0115 9372181 |
Cooking with Game Cookery Course Sample Menu |
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Game Pate with Brandy
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Game Soup
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Partridge with Puy Lentils
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Pheasant and Pinenut Terrine
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Pot Roasted Pheasant with Ginger
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Venison Koftas
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Venison Bourgignonne
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Venison Keema
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Game Cassoulet
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Braised Pheasant in Walnut, Chilli and Chocolate Sauce
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