Preparing Wild Game

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.

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  • Dan M.

    I enjoyed the meetup. Learned a few new things... A few people asked about where I got my orange knife, it's called "Piranta-z Pro Trophy Skinner" you can google it. I would like to see the same meetup done with deer. Dan

    January 31, 2013

    • Tanith

      Not a bad idea. While I can't always guarantee a whole deer at just the right time, a goat is pretty much identical in technique. The classes will be repeated and improved.

      February 1, 2013

  • Frank H.

    I also learned a lot, had a great time and enjoyed excellent food--well worth the fee.

    January 31, 2013

  • Tanith

    I posted the preliminary menu in the description - it's worth checking out to drool over. :)

    January 25, 2013

  • Sarah H.

    Notes for class participants:
    Parking has changed due to construction. Please arrive a few minutes early. We will have a staff member stationed at the front of the road to handle registration and parking access. Watch for her as you are approaching the park entrance. Stop when you see her and she will direct you where to go. Participants may eat and enjoy what we cook up for demonstration purposes, throughout the class as we prepare foods and after the class ends at 6. The meal and cleanup will be complete by 7pm. Let us know if you have any food allergies.

    If interested, in receiving a discount in exchange for work study, please contact Sarah (ahead of time) at:[masked]-1821. Also, see Tanith's notes below.

    January 24, 2013

  • Frank H.

    I signed up at the PWC site, but one page has the date as 2/26....

    January 21, 2013

    • Tanith

      What page? I have this: Wild Game Intensive
      January 26, 1:00 – 7:00 pm from http://www.piedmontwi...­

      January 21, 2013

    • Frank H.

      When you go to register it lists the class as 2/26/13.

      January 21, 2013

  • Tanith

    Couple of notes: This is the same class posted on the Bushcraft group. After class (starting at 6, not ending at 6), there will be a delicious and substantial amount of wild game to eat that is included in the class fee. Bring an appetite for a gourmet game dinner, and clothes you don't mind being messy in. You are welcome to bring your own knives and other tools, but please mark them with tape so they do not get mixed up with other people's implements. RSVP on the Piedmont Wildlife Center site as well as on Meetup to reserve your spot.

    January 21, 2013

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