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/