Feather and Fur Wild Game Butchery and Cookery

Join us for a day in the woods celebrating all things feathered and furred.
October 8, 2020

Start Time

10:00 am

end Time

4:30 pm

PRICING

£120 per person

The Woods

The Salt Box

Red Oak Barn

Priory Farm Estate

South Nutfield

Surrey RH1 4EJ

WHAT’S INCLUDED

Tea/coffee & refreshments throughout the day

Combination of hands-on and demonstration led teaching

3 course lunch

E-mail recipe pack

All ingredients, equipment and apron will be provided.

Learn how to pluck, draw and butcher feathered wild game such as pigeons, pheasants or duck or skin and joint small game like rabbits and squirrels. You will be surrounded by the crackle and pop of fires as you graze your way through the day with a feast over fire cooked by yourselves in a relaxed and informative environment.
Join us in our woodland kitchen for a day spent learning how to butchery and cook a selection of seasonal wild game.

Our food-filled adventure starts with a foraging walk up to our woodland glen, gathering a selection of wild ingredients on our way. We will give you tips on how to identify seasonal hedgerow edibles, highlighting the tasty morsels that nature’s larder has to offer. Depending on the season and the (ever-changeable) Great British weather, you may want to bring wellies to change into and a good waterproof is recommended.

 

After a restorative cuppa in our woodland kitchen (recently equipped with a shelter in case of particularly uncooperative weather), we will then turn our attention to the main business of the day; skinning and butchering our seasonal game. Using the whole animal from nose to tail and showing you how to reduce waste getting the most from the animal, we will talk through multiple ways of preparing each cut, stocks and sauces and the best ways to store your meat. Whilst all this is happening our team will cook up delicious snacks over fire to quell your hunger before we spend our afternoon cooking up a feast over fire.

 

Fires crackling and curiosity sparked, we will then introduce you to a medley of different cooking methods, using your new skills to create a magnificent lunchtime feast. And what better place to lunch than under our woodland canopy, surrounded by the snap, crackle and pop of the fires?

 

Keen to pass on methods that are safe for the environment and for yourselves, we will give you tips on how to sustainably source your firewood and also advise you on how to practice your new skills as safely as possible.

 

Expect to head home smelling of wood smoke, with plenty of food and fire in your bellies. We’ll send you an email recipe pack so that you can get started at home straight away.

 

What We Cover

The benefits of eating wild game and the effect it has on our natural environment.

 

How to skin and butcher a selection of wild game.

 

Using the whole animal from nose to tail (or beak to bottom!) and showing you how to reduce waste getting the most from the animal.

 

How to cook a veritable feast, with a chance to try lots of different techniques ranging from making pigeon saltimbocca with flamed peppers, fried rabbit with jack-by-the-hedge mayo, squirrel tacos with hawthorn berry hot sauce…to rabbit, coppa and butterbean stew with crispy polenta.

 

Cookery and knife skills, which can easily be translated into your day to day cooking at home.

 

Fire lighting and fire management for extended cooking periods.

DIETARY REQUIREMENTS

Due to the nature of the event, we cannot cater for vegetarians.

Our menus are best suited for flexible, adventurous eaters with a strong focus on seasonally and locally inspired ingredients, including wild and foraged foods sourced from nature’s larder.

 

Due to the nature of our events and in order to uphold high-quality standards we are only able to accommodate limited dietary requests at our dining events and cookery courses. Our dining events are intimate affairs with small groups, centred around a set menu lovingly prepared in our remote woodland kitchen by our small kitchen team, therefore preparing a separate menu to cater for dietary needs is not always possible. 

 

Dietary needs must always have been communicated and approved prior to booking your seat at our table, and must be advised to our team no later than 7 days prior to the event so that our chef’s can make the necessary arrangements.

please note

Course content is subject to change.

For our Refund Policy, please view our Terms and Conditions.

wild game cookery course
pheasants at a wild game cookery course

book your seat

Treat someone special to a unique experience, by snapping up a Salt Box gift voucher, eligible towards any of our dining events, butchery, foraging and cookery courses.