Instructor: Tanith Tyrr, NCSU Wild Foods Competition First Place Winner
This class covers the basics of preparing wild game for the table. This will include skinning, edible and useful organs, and identifying the best ways to prepare and use a particular carcass with minimal waste and truly delicious results. At the end of class, we will have some attractively prepared wild game that is ready to go to the kitchen for our sampling enjoyment along with other foraged wild ingredients.
Please RSVP here, then register for Wild Game Intensive at http://www.piedmontwildlifecenter.org/adult-classes/
Please note that this class is mostly indoors, but some of the messy parts will be outdoors. Come dressed in layers for the weather.
This is a preliminary menu and subject to revisions and additions as the foraging team brings in delicacies. Passing the appetizers around will start as early as the meat is butchered and passed to the kitchen. Bring your appetite and any beverages you may wish to consume.
Fresh sausage & wild mushroom pizza
Grilled Asian style chili-lemongrass pork on skewers
Wild onion cornbread with wild herb butter
Micro wild green salad with white truffle oil and wild mulberry balsamic dressing
Cream of winter cress soup with venison and wild putty root
Pork ribs & roast with cracklings
Fragrant Crispy Duck tempura style, Japanese style buckwheat soba with yuzu-kosho
Raccoon three ways: pink peppercorn seared chops, confit and pate
Rabbit three ways: miniature rabbit pies, Frenched rabbit chops and stuffed tea-smoked loin
Savory baked stuffing with wild herbs
Depending on how fast the work goes, and what we forage, I may have time to run a fragrant "pho" broth with fresh herbs.