addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgooglegroupsimageimagesinstagramlinklocation-pinm-swarmSearchmailmessagesminusmoremuplabelShape 3 + Rectangle 1outlookpersonJoin Group on CardStartprice-ribbonImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruseryahoo

Preparing Wild Game

Cost: $35

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

Join or login to comment.

  • A former member
    A former member

    Great. Learned how to butcher multiple animals and got some great recipes as well.

    January 26, 2013

  • Chefs W.

    Please note that this class is mostly indoors, but some of the messy parts will be outdoors. Come dressed in layers for the weather.

    January 25, 2013

  • Chefs W.

    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

    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. We will be working with some live animals and demonstrating humane dispatch methods. You will want clothes that you can get messy in. You may bring your own knives and tools if you have them, but please mark them clearly with tape so they do not get mixed up with other people's implements.

    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 recieving a discount in exchange for work study, please contact Sarah (ahead of time) at: [masked]

    January 24, 2013

  • Lindsey C.

    Is there any chance that you will be doing this again at some point?

    January 19, 2013

    • Chefs W.

      There are three classes; the second is on hide tanning and the third is focused on gourmet game preparation. I may just repeat the series after the third class, but they will all be at least a month apart. The third class in this series will have some simple butchering and carcass prep with much more gourmet kitchen time, while the first class has much more extensive and varied butchering, skinning and carcass prep time and less kitchen time.

      January 19, 2013

  • Chefs W.

    Bring your appetite - the wild feast will be ON. Appetizers and sampling will start as soon as the teams have gotten their game in order, and the big wild game dinner right after class.

    January 7, 2013

11 went

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy