Being a Chef • Game on!

Being a Chef • Game on!

With Chef Madaleine | in English


Saturday, October 28 at 11:15 a.m.
$70 members / $80 non-members • $15 material fee
810 N. Dearborn St

Register now

An introduction to the basics of preparing rabbit, duck legs and pheasant breast to ensure their tenderness and enhance their rich flavor.

Techniques include a marinade, brining, braising and roasting.

Recipes for delicious fall feasts: Rabbit Stew with Preserved Pears and Ginger; Brased Duck Legs with onions and Prunes ; Roast Pheasant Breast with Wild Rice, Cranberries and Pecans.

Madelaine has been teaching French cooking techniques at Chez Madelaine Cooking School for over 30 years (chezM). She also organizes trips to France to help participants unveil the mysteries of French cuisine.

This workshop will last for 3 hours.

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