We are fortunate to be positioned next to the Galloway Forest even more fortunate to be surrounded by excellent local suppliers of quality game. We love to cook game here at Penninghame, people have become used to buying their meat in the supermarket it can be off putting to be faced with a bird in feather. On this one day course we will take you step by step in learning how to dress your game. As one of the few remaining sources of wild food with strict seasonality rules, game cookery is what eating seasonally is all about. The course features some of the finest game Scotland has to offer. Open to cooks of all abilities, the course is set to challenge our students, so expect to work with and experiment with ingredients you wouldn’t use at home every day. This is not a course for the squeamish, it will be hands-on, practical teaching – so be prepared to roll up your sleeves! [br][br]Sample Menu – Please note, recipes and ingredients might change.[br][br]

• Warm salad of venison with beetroot, apple and hazelnuts
• Grilled quail with sour cherries, toasted walnuts and ras el-hanout
• Fillet of Venison with Crème de Cassis
• Saddle of wild rabbit with Spanish ham and black pudding
• Spatchcock pigeon on bruschetta with cavolo nero, pancetta and cep mushrooms
• Pan-fried pheasant breast with parsnip purée, ginger crumb and lightly pickled berrys

[br]Please let the team know if you have any allergies.