The Art of Preparing Game Birds and Small Game

  • Room: Wild Game Cooking
Saturday, February 10, 2018: 4:00 PM - 5:00 PM


Seminar Speaker
Albert Wutsch


Chef Wutsch will demonstrate methods and techniques used by the professionals to keep your small game and game birds moist, tasty, and tender. Topics will include field care, fabrication, butchering, storage, and preparation on the cutting board and in the pan. Emphasis will be placed on cooking methods that are applicable and interchangeable for all small game and game birds. 

For Technical Support with this webpage, please contact support.