At Philleigh Way we have reared, shot, stalked, cooked and eaten game in all its various guises for as long as anyone cares to remember. With a commercial shoot run here at Court Farm that tradition is still very much alive. Aside from the commercially reared game such as pheasant and partridge our fields are teaming with an abundance of wild game including Fallow and Roe deer, rabbits, pigeon, woodcock and snipe. Philleigh Way truly is the perfect place to learn about game cookery first hand.
Eating game has seen a huge resurgence in recent years, but have you ever been intimidated by a brace of pheasant or a rabbit in fur landing on your kitchen table? This course is designed to give you the confidence to prepare game animals for the table and create a variety of sensational dishes utilising the whole animal.
Due to the very lean nature of game it can dry out with cooking and the flavours are sometimes more challenging to the modern palate. Your tutor, chef and farmer’s son George Pascoe grew up here at Court Farm and will teach you all of the skills, tips and techniques necessary to avoid these pitfalls. Much of what you’ll learn was acquired by George as a young lad hanging on his granny’s apron strings.
Maximum student to tutor ratio: 8-1
Welcome: Meet your tutors and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee and tasty Philleigh Way treat.
The Day: The course includes four demonstrations and four practical sessions. All equipment, aprons, food and drink is provided including a glass of Prosecco mid-morning and wine with lunch. We finish the day with a hearty game inspired late lunch washed down with a glass of good red wine!
Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may vary depending on the season as well as the group’s interest.
Pan fried venison tenderloin
Pheasant breast and confit leg with shallots and horseradish
Smoked partridge with beetroot salsa and parsnip pureé
Pan fried pigeon and celeriac remoulade
Grilled partridge with garlic and lemon
Using a bain marie
Age suitability: 16+ or 13+ if accompanied by a paying adult.