Getting closer to the source of your food, especially where meat is concerned, is a common theme here at Bodnant. We have all become inured to the realities of our food, and disconnected it from the land; only with understanding and respect for the produce of said land can we hope to overcome the horrors of industrial farming and the destruction of our environment.
The problem with modern meat
Modern meat, often purchased at the supermarket for about a tenth of what it should be worth, comes into our life entombed in plastic and devoid of all signs that it was once a living beast. Which for the most part is how we like it; when we gave up our cookery skills in favour of convenience we opened the door upon the death knell of the capable cook; we became squeamish.
Be accountable for your food
Whilst we could all manage perfectly well without ever having pulled the skin from a rabbit or the entrails from a pheasant, I have always taken the admittedly extreme view that if we want to eat to eat meat then we should be prepared to eat any part of any animal but also that we should be prepared to kill it if necessary. Whilst no-one is expecting you to subscribe to either of these views, there is no reason why you should not choose to experience properly preparing a bird for the table if the fancy takes you. I can assure you it is a worthwhile and humbling experience.
Game is the quintessential British food
Nothing says food of the British countryside quite like game. Redolent of a bygone era, with images of Clarissa Dickson Wright (God rest her portly soul) striding across misty landscapes with trusty 12 bore by her side, game truly is one of the glories of the British kitchen. With the current focus on local and seasonal foods, and the nation toying with the idea of cooking again, game is enjoying a well-deserved revival.
Get down and dirty with game
If there is one food that deserves to be hands-on from the field to the plate it is game. Skinning, plucking and gutting your prize (well alright, someone else’s prize) will give a sense of satisfaction and a far better flavour than any sorry shrink wrapped creature will ever do. Getting down and dirty with your food will bring your closer to the source of your food, and enable you to view the animals that we eat as food with new found respect. The rich taste of flesh scented with all the nuances of forest and field didn’t spring to your plate from a push-button factory, it grew upon land as old as time and is part of a magical and natural cycle that constantly defies the taming hand of modernisation.
Learn how to cook game the Bodnant Cookery School
On Saturday 20th October join us for our New Game Season full day cookery class.
You will be skinning and jointing. Preparing, cooking & finally tasting all things game.
You will learn to cook: A venison stew, kitchen prepared game birds & wild boar wellington.