HOS89 Cooking with Wild Game
For years, wild game meats have been a part of restaurant menus, as chefs have perfected their culinary skills on these savoury, low fat meats. Learn how to prepare various cuts of wild game meat, including bison, elk, deer, pheasant, and more. The unique and bold flavours can be coaxed into something almost magical.Hours: 6.00
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Section A - Nov 13, 2010 Sat, 10:00 am - 4:00 pm Material fee of $40 plus GST due at time of registration. Fee: $140 |