We invite you to join us for a day of Pheasant and Cider. Quintessential seasonal produce from the Devon countryside. You will learn several techniques and recipes to make best use of pheasant during the shooting season. It is a fabulous and cost-effective source of wild protein and we hate waste so want to give you as many ideas as possible. We will also make Scrumpy, traditional wild fermented cider and share tasters, of course!
Our learning style is very relaxed and informal. You are our guests. We want you to join us to have fun, learn something new and produce something to take home and share. Our preferred method of teaching is to demonstrate and then assist you to practice that task with as much or as little support as you require.
On this course you will learn how to make your own Scrumpy, prepare and cook pheasant, discuss flavour pairings for pheasant and cook and taste recipes using different techniques and flavours.
Schedule of the day
Introduction to the day, course overview
Demonstrate homemade cider production. Bottle up fresh apple juice for guests to take home
Demonstrate pheasant preparation and butchery and cooking. Discuss flavour pairings- demo dishes: sous vide pheasant, hazelnut and celeriac and pheasant with calvados, cream and wild mushrooms
Practical tasks: Each guest butchers a pheasant carcass prior to cooking a recipe. Recipe examples:
Share and taste
Questions and Answers, course recap, give out recipe handouts, take home apple juice
We design our courses to be fully inclusive and will make every effort to make them available to all. If you have a disability or a require support to take part in our courses please let us know in advance so we can ensure your experience is maximised.
Please let us know about any dietary requirements when you book this course. We will aim to accommodate.