La Federcaccia of Brescia organizes a course for the treatment and preparation of game meat. Classes will be held in the month of May at the headquarters of Cossiran. The meetings will take place over three evenings.
The first will provide the basic notions on cleaning, conservation and game maturation. Furthermore, insights on the recognition of cuts and their characteristics. The second evening will focus on food properties. By consuming this type of garments, we have benefits for our body. During the evening the ways to cook roe deer and wild boar will also be illustrated. Even though they are not easy to handle meats in the culinary field, with the right precautions you can make dishes that are not only tasty, but that bring out the best of game.
The third meeting will be entirely dedicated to small game such as hares, quail or pheasants. During the evening the characteristics of the meats and theirs will be illustrated nutritional intake. Small game belongs to the Italian culinary tradition, especially the Bergamo one and has often been anchored to traditional gastronomy. Taking a cue from the recipes handed down in the customary kitchen, we will try to modernize them. Recipes or alternative ways will be presented, with various influences, to treat small items and enhance their flavors to the fullest.
In addition to the theoretical part, it will therefore be possible to witness live the preparation of the garments performed by expert chefs. At the end of the lesson it will be possible to taste the dishes prepared by the chefs.