FESTIVE MEAT AND POULTRY

Friday 20 November 2020

9.30am–3.30pm

Sharpen up and get ready to prepare and cook some meaty classics. During the class we will cover jointing, stuffing, trussing, smoking, marinating, plus a range of cooking methods.

Your day includes lunch with drinks. You take all the Festive dishes you have made home and recipes/notes are sent following the class.

Here is your menu-

  • 4 Individual Beef en Croute with a Porcini and Truffle Duxelle- Mushroom and Brandy Sauce with Truffle
  • Boxing Day Terrine- layers of Rare Breed Pork, Duck Fillets, Prunes in Armagnac, all wrapped in our butchers famous Pancetta
  • Hot Smoked Venison with an aromatic rub, finished with a Pomegranate Molasses Glaze

Lunch will be a delicious Onion Velouté Soup with Crispy Bacon and Onion Topping, plus some festive canapés- delish!

 

Please bring a container to fit your 4 beef en croutes in

We will wrap your terrine and your Venison

Sorry, this course is now fully booked

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