This course focus's on the practical skills of skinning, drawing, plucking and boning a range of birds and other game and some of the more interesting ways of cooking it.

During the day we will prepare a bird stuffed inside a bird and roast it in front of the fire upon a spit, basting and dredging as we go. We shall also look at stuffing and ‘larding’ a joint of meat to create the tenderest and moistest of joints.