MEAT THE BIRDWe begin the Meat the Bird Course by looking at the difference between domestic birds and wild birds, and between birds reared for the table and those for producing eggs.
The Meat the Bird Course is suitable for all adults and is a course that generates lots of fun and debate. When possible (during the game season) all delegates are offered the opportunity to 'gut' and truss their own bird, but it's not obligatory. From there we progress with a whole manner of ways to prepare a bird for the table. From trussing for roasting to cutting supremes and from cutting on the carcase to de-boning and stuffing, we do as much as time allows.
Which bird we use will depend on availability and the time of year. We don't usually offer Meat the Bird as an event.
Along the way, the delegates prepare for themselves a fine selection of game and poultry to take home.
This course is a seasonal one that lasts from September to February.