Wild Game Butchery and Cookery Course
Join us in our woodland kitchen for a day spent learning how to butcher and cook a selection of seasonal wild game.
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.
How We Teach
All of our courses revolve around cookery demonstrations, before we send you off to recreate and enjoy the fruits of your labour! We will cook a selection of dishes throughout the day, ranging from light bites to hearty feasts!
Whether you’re flying solo or joining us with friends and family, the focus of all of our courses is showing you the incredible potential seasonal and local ingredients have in your outdoor kitchen, as well as how to incorporate new techniques into your everyday cooking.
To round off our Wild Game Butchery and Cookery day with our very own homemade seasonal marshmallows, toasted over our burning embers as a little pick me up before heading home, full of food and inspiration (and our Fire Cookery Guide and Recipe Pack).
£180 per person
Our woodland kitchen is fired by our FireMade UK pits and hanging frames, fuelled with charcoal from Green Olive Firewood and a mix of locally seasoned hardwood logs.
We may also feature a wide selection of fire equipment, which may include Big Green Egg ceramic cookers, Gozney Roccbox pizza ovens, Kadai fire bowls, spit roast machines and more.
You’ll find us on the Priory Farm Estate in the village of South Nutfield in Surrey. Our woodland classroom is a 5 minute walk from our barn, where we gather before our day in the woods begins.
Beneath the trees, you’ll find our tipi and wooden shelter, which houses our kitchen and dining area. Throughout the seasons, we embrace the great outdoors in all its glory!
Our Wild Game Butchery and Cookery Course is for those of you who want to gain a deeper understanding of how to turn small 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.
Our menus are best suited for flexible, adventurous eaters and is not suitable for vegetarians.
Join us in the woods
The first batch of our 2024 dates will launch on the 19th November at 6pm. To be the first to hear about our new dates, register your interest through the link below.
Can’t make any of these dates? Register your interest and we’ll keep you up to date on any further dates that go live for this event.