{"id":1697,"date":"2009-06-18T05:41:00","date_gmt":"2009-06-18T12:41:00","guid":{"rendered":"http:\/\/localhost\/wordpress\/?p=1697"},"modified":"2019-10-06T11:14:19","modified_gmt":"2019-10-06T18:14:19","slug":"culinary-school-week-twelve-game-identification-and-prepartion","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/culinary-school-week-twelve-game-identification-and-prepartion\/","title":{"rendered":"Culinary School \u2013 Week Twelve \u2013 Game Identification and Prepartion"},"content":{"rendered":"

This week at Culinary School we focused on different kinds of Game and how to prepare different kinds! There was Rabbit, Kangaroo, Ostrich and Silkie (Black Chicken). How many of you have actually tried all that?!? I know that I sure haven’t which means that I didn’t eat quite as many calories as I usually do at Culinary School \ud83d\ude42<\/p>\n

We also tried these beautiful fruits…
\nDragon Fruit which has an awesome pink and green skin but tastes like a flavorless kiwi (maybe it just wasn’t perfectly ripe yet)
\n\"\"
\nAnd then we tried Mangostine which tastes similar to a lychee and was really tasty… it would be perfect in cocktails!
\n\"\"Now lets get started on the meat…<\/p>\n

Duck with Green Peppercorns and a Port and Red Wine Poached Pear
\n\"\"
\nFoie Gras with Figs
\n\"\"
\nDuck Salad
\n\"\"
\nDuck Breast with Black Currant Sauce
\n\"\"
\nRabbit in a Mustard Sauce
\n\"\"
\nNext we each picked a mystery meat from a bowl and then had to create a dish including the meat and a variation of the Black Currant Sauce that was made earlier in the evening.<\/p>\n

My meat was a 1\/2 tenderloin of Venison and then I made a Raspberry Sauce which turned out to be delicious and I could have eaten the sauce by itself or over ice cream!\"\"
\nHere are the other fabulous dishes from my classmates:<\/p>\n

\"\"<\/p>\n

    \n
  1. Squab with a Plum Sauce<\/li>\n
  2. Osterich with a Garlic Buerre Blanc<\/li>\n
  3. Buffalo with a Cherry Sauce<\/li>\n
  4. Quail stuffed with Froi Gras and Truffle with a Cherry Sauce<\/li>\n
  5. Kangaroo with a Raspberry and Rosemary Sauce<\/li>\n
  6. Silkie in a Basil Soup<\/li>\n
  7. Pheasant with an Orange Sauce<\/li>\n
  8. Squab with a Blueberry Sauce<\/li>\n<\/ol>\n

    To top it all off we had vanilla ice cream with one of the Port and Red Wine Poached Pears. So delicious!
    \n\"\"
    \nNext week we will be focusing on Classic and Contemporary Salads which sounds fabulous and I can’t wait!<\/p>\n","protected":false},"excerpt":{"rendered":"

    This week at Culinary School we focused on different kinds of Game and how to prepare different kinds! There was Rabbit, Kangaroo, Ostrich and Silkie (Black Chicken). How many of you have actually tried all that?!? I know that I sure haven’t which means that I didn’t eat quite as many calories as I usually […]<\/p>\n

    Read More… from Culinary School \u2013 Week Twelve \u2013 Game Identification and Prepartion<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":12891,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[5],"tags":[5383],"acf":[],"jetpack_featured_media_url":"https:\/\/cdn.whatsgabycooking.com\/wp-content\/uploads\/2009\/06\/IMG_24291-e1373160797936.jpg","_links":{"self":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1697"}],"collection":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/comments?post=1697"}],"version-history":[{"count":2,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1697\/revisions"}],"predecessor-version":[{"id":36557,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1697\/revisions\/36557"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media\/12891"}],"wp:attachment":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media?parent=1697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/categories?post=1697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/tags?post=1697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}