The wild meat lover

Difficulty level:
Use of ingredients:
Cultural depth:
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

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Course calendar

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Gerenal infos

Cooking is hands-on, with each pair preparing the full menu in small batches. Our cooking sessions typically last about 3 to 4 hours and accommodate around 10 participants. The menu usually includes 3 to 7 courses/dishes. Food can be enjoyed during the course or taken home in small containers.

Our adult courses are designed for participants aged 18 and above, but we are happy to welcome children aged 12 and older when accompanied by an adult.

Course prices

Drink package