Introduction to French Game Sauces
Learn how to integrate classic French game sauces making your deer harvest an incredible celebration! Jonathan will prepare ‘Frenched’ racks of venison and demonstrate the concepts of the braise and it’s variations. These same techniques can be incorporated with cooking beef and pork. Class includes food and wine tastings.
Reservations taken by email and payment can be made at time of class. Limited spaces available.
This is the second in a two part series on meat and game.
Created by LocalButcher
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Thu 9/25 5:30p
Mon 8/25 6:00p
Sun 9/21 4:30p
Sat 10/18 8:30a