Wild Game Butchery and Cookery Course

Learn how to pluck, draw and butcher feathered small wild game such as pigeons, pheasants or duck or skin and joint small game like rabbits and squirrels.

Our Wild Game Butchery and Cookery course is for those of you who want to gain a deeper understanding of how to turn wild game into delicious meals. With your new skills, you’ll be able to buy direct from your local shoot or butcher and have the confidence to process wild game at home.

After introductions and a restorative cuppa under our teepee, we will turn our attention to the main business of the day; skinning, plucking 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 and how to make stocks and sauces with your smaller leftovers. 

With our wild game ready for the fire, we will share how to utilise your meat from nose to tail or beak to bottom. Pushing aside the more traditional methods of cooking wild game, we will spend the afternoon creating a myriad of exciting new dishes over the fire, drawing inspiration from around the world to inject new flavours into your wild game cookery.

Covering a selection of fire cookery methods, dishes may include techniques such as grilling, hot smoking or roasting in our Big Green Egg, using our Gozney Roccbox pizza oven, chapa or skillet work.