This weekend course focuses totally on Wild Food and Game preparation.

Day one will be spent foraging amongst the hedgerow, in search of wild edibles to supplement your wild meat; you will spend the day learning how to identify wild plants from the woodland, hedgerow and pastures.

You will find that our British countryside offers a wealth of seasonal wild foods, providing you know when and where to look. Not only will you learn how to identify wild plants, you will learn how harvest, cook and taste first hand what nature has to offer.

We will take you through our woodland, down our hedgerow and across our pastures discovering what’s edible and tastes good, what’s not. We will be looking at edible greens, roots, flowers alongside nuts and berries. You will harvest a selection of ingredients and cook them up with some seasonal wild game for your woodland lunch and dinner.

Day two will be wholly spent on game preparation whereby you will be taken through various methods of preparing wild game such as Venison, Rabbit and Pigeon. You will be shown and get hands on with the butchery of large and small game as well as fowl.

The day will be spent preparing these meats ready for the pot, you will be shown and get hands on with how to skin a deer and rabbit, and joint them up ready for roasting over a fire, you will also be shown how to pluck and spatchcock a pigeon.

We will take you through the whole process of field butchery and once all the meat is jointed up, we will be making burgers and kebabs from selected meats and a whole lot more.

By the end of the day two, you will walk away with a selection of the meats you have prepared during the day and the knowledge of wild plants for food from day one.

Over the course of the weekend you will learn:-

• Identification techniques and plant lore
• Identification of wild plants and tree species for food
• Game preparation and cooking
• Identification of dangerous plants
• There other uses for fire lighting, cordage, etc
• How the skin and joint up venison
• How to skin and joint up a rabbit
• How to pluck and spatchcock a pigeon
• How to prepare the joists of meat ready for cooking
• How to make burgers and much more!
• Knife safety

Fully catered course

Cost per person £210

This course will be runs over two days starting at 09:00on the Saturday and finishes at approximately16:00 on the Sunday.