Fried Chicken Wednesday- Every Wednesday!
Presenting the Wild Side of Cooking- An Introductory cooking Class for the avid sportsman!
March 6, 2010 1:00pm-4:00pm
What’s in your freezer? How to utilize all those ducks, geese, turkeys & whitetails you’ve harvested.
This month we will start with the basics and give you the tools to prepare some simple but delicious recipes. We will focus on cooking techniques “sautéing, braising, roasting, stewing, grilling & sous vide” knife skills & proper meat handling. What game cuts are suited for what cooking techniques? What is the difference between a brine and a dry rub? How you can kick up your brine or dry cure with herbs & spices that compliment wild game. Samples from the Colonel @ Findlay Market!
-Venison Chili w/ cilantro crème fraiche & crispy shallots
-Shredded Duck Confit Sliders w/ Maple Syrup & Star Anise BBQ
-Spicy Brined & Smoked Goose breast
-Braised wild Turkey pot pie with root veggies
