The wild meat lover

Duration: 3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
In old aristocratic cookbooks, wild boar, quail, and pheasant were prepared in a hundred different ways. The Hungarian kitchen has preserved the secrets of preparing game for centuries. Unfortunately, many have forgotten the art of cooking game meat, and some are afraid of it, although it is not a mystery, as we will prove. In our menu, we have three game dishes: pheasant pâté, wild boar soup, and venison main course. There are many interesting details, tricks, and a touch of the "wild." A must-try for meat enthusiasts!

MENU

  • Pheasant pást, red onion
  • Tarragon wild-boar stew
  • Vension tenderloin, napkin dumpling, blueberry brown sauce

DATES

27 March 2024 - Wednesday
18:00 - 21:00 Etyek

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Course calendar

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Gerenal infos

Cooking is hands-on, each pair preparing the full menu in small batches. Our cooking sessions last about 3 to 4 hours with typically 10 participants. The menu contains 3 to 7 courses/dishes. The food can be eaten at the course or taken home in small containers.

Our adult courses are targeted for adult participants, but we are happy to receive children as attendees over the age of 12 years with an adult. 

Course prices

Drink package