Anyway, last week was excellent. Big game this time, in the form of a roe deer and a red deer. We did some seaming and I think I may just about have the hang of sharpening a knife, if nothing else. We have different teachers on Wednesday and Thursday and they like us to sharpen two different ways. When I'm back in the class later this week, I will take pictures of each way. I really think I didn't know what a sharp knife was until I started this course. We are getting our own sets of knives soon - which is good, as it's never nice to go back to a knife and find someone else has been using it. I'm sure one can tell.
We made black pudding last week, too, but I forgot to take it home with me, so I'm hoping there's some left in the chiller tomorrow, so I get to try it. We used dried blood and sifted out the pearl barley, and replaced that during the cooking process with rice. All very mud pies and messy, but not gory at all - I suspect it's much less appetising when you have to boil up real blood.
All much better than two weeks ago when we worked on game birds and a rabbit - could have done without that - fiddly, pongy, generally minging. I don't like eating game, so I don't even get a reward for all that faffing about!
Back with pictures soon.
Sounds like a really amazing course =) and a real treat for a foodie like you. I just recently learned about roe deer because the guy we buy saucisson from wanted to know what Reebok were in English. I had no idea =) but it is indeed roe deer. They're tasty =)))
ReplyDelete