(price includes all ingredients, lunch and goodies to take home)
Wild meat is an integral ingredient to ODK menus throughout the annual game season. Each year we celebrate it anew, carefully sourcing furred and feathered game from local keepers.
TIMINGS - 9:30am to 4:30pm
Appreciating wild meat appeals to our most basic instincts as hunter gatherers. As with foraging, game makes up an important part of what we believe in at the ODK. This course will teach you how to recognise quality game and the ethics behind it. You will also gain the basic skills needed to prepare a range of wild meat.
The day will involve plucking and preparing a game bird, as well as making a delicious main course with the meat. We will cover the skinning and jointing of a rabbit, with following recipes. Chris will demonstrate the process of butchering a whole deer, before you then take part in making game sausages to pack up and take home.