Cooking

Beginner Class

The entry level class will encompass a variety of recipes and techniques on cooking general cuts of meat a hunter gets back from his meat processor. This class is intended for people who want to get more involved in the preparation of wild game and learn more about the versatility of common cuts of meat.  This class is a stepping stone for a hunter who eventually wants to butcher his or her own game. This will allow a hunter to get the maximum use from the whole animal.  

A general outline of the class will include defrosting, cleaning, trimming and general preparation of the meat. Different parts of the processing method and how to maximize the yield will be the focus. Silver skin, tallow, sinew, and connective tissues will be explained. Various methods of breaking down the tough parts of an animal will be covered. 

After a general preparation of meat is reviewed, students can choose different recipes and techniques to learn.  This part of the class will be catered to specific areas a student wants to focus on.  It includes but is not limited to; browning meat, braising techniques, brining, marinades, salting and seasoning. A class will offer many cooking methods using conventional stove top and oven, cast iron, Dutch oven, smoking, dehydrating, BBQ, and over the fire methods.  Students can choose recipes from Wild Game Chef library or they can bring their own recipe to go over in depth for a better understanding of it.