It's How You Play the Game - Cooking with Game Meats
A chance to learn some of the tricks of the professionals when it comes to cooking game meat. From where to purchase these meats to how to avoid making them taste too "gamey," this class will expand the culinary repertoire of foodies of all experience levels.
• Venison Loin Steaks with Cranberry-Rosemary Reduction OR Venison Chili
• Roasted Pheasant Stuffed with Apple, Onion and Thyme OR Braised Duck Legs with Figs, Star Anise and Winter Vegetables OR Roasted Duck Breast with Blood Orange and Apricot Sauce
• Braised Rabbit with Rosemary and Olives OR Apple Cider Braised Rabbit with Fennel, Garlic and Rosemary
• Balsamic-Roasted Winter Vegetables
(As always, menus can be changed and personalized to fit your desires or dietary restrictions. Think of the menu above as an "idea" that I'm offering, and we can go from there together!)