Glorious Game at Braehead Cook School

I was famous today! I was interviewed on the radio during my class. 96.7 West FM was doing a segment on the cook school and they asked me for two 30 second interview slots (oh so long, right?) Oh yes, I am a famous cook now.

The day was spectacular, as it always is! We had lots of glorious game. We started with dessert- an apple tarte tatin. The chefs asked if I'd mind making the recipe as listed, using phillo dough, so that my husband could enjoy it later. They would then make me a special dessert to eat! So Mike gets the tarte!

Next, we watched a demonstration of Pumpkin and Wild Mushroom Gratin and then cooked that, too!

By 11:30 am, I was getting really hungry with all these delicious smells! I needn't have worried, however, because we were about to eat a bunch!

We had a long demonstration session which included carving the saddle of a roe deer to remove the loin. We also saw wild duck, hen pheasant, grouse, red leg partridge, and hare prepared for roasting as well as breasts removed for pan frying. The chefs demonstrated the preparation of a braised cabbage dish that we would eat with lunch.

(Partridge, Grouse, and Roe Deer)

We were given a breast of grouse and a breast of partridge to pan fry. We fried them in a mixture of oil and butter on high induction heat in a nonstick pan, and then put them in a 225oC oven for a few minutes to finish. We ate them with the braised cabbage, yum! I really like grouse, it was very interesting- nothing like other birds I have eaten. It had a deeper flavor and an almost starchy texture. It went fantastically with the braised cabbage.

We next watched a demonstration of Pheasant in a creamy Madeira Sauce with Chicory and Dijon Mustard. We tasted the roasted duck and talked about how to prep, cook, and carve the birds. We talked a lot about turkeys and the native Americans. One chef asked if turkeys are indigenous to the US and specifically to MA. I talked about the flocks of turkeys running through Indian Village, and how Andrea and I once watched two turkeys chase some kids down Seneca on their way to the bus stop! It went over well.

We prepared roe deer on a salad of beetroot and walnut, similar to a recipe last class but with some effective and delicious changes- specifically that we toasted the walnuts and cooked beetroot before putting them on the salad. Warming the beets really was fantastic with the warm roe deer.

We were served our salads followed by the tarts. I was served this amazing poached apple dish with homemade ice cream- just brilliant. By then I was WAY too full, but what can you do? With such spectacular food, you need to eat it all!

Lucky Mike, I was sent home with my pumpkin and wild mushroom gratin, a breast of grouse and pheasant to cook, and a roe deer steak! Oh, and the apple tarte tatin, of course!

Slainte!

(Hot Chocolate Fondant Pudding from last class)