Game cookery

Learn how to make the most of venison, pheasant and partridge in season.  Classes cover the methods best-suited to various cuts and types of game, and a variety of traditional and modern recipes that will give you the confidence to take advantage of this wonderful local resource.

[Food made and photographed by Laura Donohue, Cottage Garden Cookery]

Learn how to make the most of venison, pheasant and partridge in season. Classes cover the methods best-suited to various cuts and types of game, and a variety of traditional and modern recipes that will give you the confidence to take advantage of this wonderful local resource.

[Food made and photographed by Laura Donohue, Cottage Garden Cookery]

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