A course to break the myths and introduce yourself to the world of game
In this course we will take a trip to the countryside through the kitchen – connected with memories, respect for the product, traditionalism and technique. We will learn about the different animals and types of meat and their main characteristics and their relationship with nature. We will discover many ways of maintaining the balance of flavors typical of each type of meat, whilst creating fresh ideas.
Protein will be the star feature. We will show you how to achieve optimal cooking, intense flavor, desired texture and juiciness when working with game.
At the end of the course, the student will master the technical and theoretical basics, and then be able to get the most out of meat, fat and bones according to each type of preparation.
Course curriculum
Course Content
Chapter 2 - Theory about game meat
Chapter 3 - Mise en place
Chapter 4 - Marinated rabbit and carrots
Chapter 5 - Stewed stuffed partridge Bordeaux style
Chapter 6 - Frankfurter of wood pigeon, truffle and old-fashioned mustard hollandaise
Chapter 7 - Venison tartare, anchovies, horseradish and beetroot
Chapter 8 - Roasted boar/venison leg and sea urchins
Chapter 9 - Cana Soup, pine nuts, pine resin and green pine
Farewell
What you'll learn
Learn the tips and techniques for cooking game meat and prepare amazing recipes
Before delving into the recipes, we will observe the theoretical and practical aspects when it comes to cooking game.
We review good practices: minimum sizes and weights, hunting seasons, determination of quality, etc. Then you will learn about the skinning, butchering, boning, cleaning and trussing of different birds and animals such as partridges, pigeons, free-roaming birds and deer. Also the conservation aspects.
There will be examples of slow and long cooking, as well as tenderizing and marinating methods. The idea is to replicate traditional dishes in order to be able to create recipes with local and seasonal ingredients.
Who is it for?
This is a course for every meat lover. It is aimed at professionals and amateurs who would like to learn more about the most suitable culinary techniques for each type of game meat.
Necessary Materials
Equipment or materials recommended in some of the recipes (they are not essential for the course):
- Oven
- Food processor
- Thermomix
- Siphon
- Twine for trussing
- Induction pans
Miguel is the owner and executive chef of Santerra. His concept is about going further, passion, evolution and breaking stereotypes of tasting menus.
About Scoolinary
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
What are you waiting for?
Take your cooking skills to the next level.
Learn from anywhere at your own pace.
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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