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Game Workshop



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.

One of the main benefits of eating game meat is that is it one of the most healthiest meats available, very low in fat and cholesterol, game meat is lean, as they are wild and are able to walk and roam freely so do not store so much fat.

The fat that is in game meat is Omega 3. When you hear Omega-3, most people will think of salmon, however wild game such as venison has an optimum ratio of Omega-3 to Omega-6 fatty acids, making game one of the healthiest sources of good fat.

This workshop 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.

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Course Overview

Duration: 10:00-13:00

Tutor: Head Tutor – Rupert Cooper

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 workshop is a fantastic mixture of hands on work & eating/tasting some gamey creations. All equipment, aprons, food and drink is provided.  We finish the morning with a hearty game inspired 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.

Sample dishes

Game terrine

Pheasant breast and confit leg with rosemary & polenta

Smoked Venison kebab

Hot smoked pigeon breast with apple & beetroot

Crispy partridge leg with lemon aioli



Pan frying

Hot smoking


French trimming


Using a bain marie


Age suitability: 16+ or 13+ if accompanied by a paying adult.

Additional Information


Next course Autumn 2024



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