Thursday, January 24, 2013 6:30-9:30pm
When deer season ends, it brings the challenge of a full freezer and endless nights of venison chili. In this class you will learn how to get so much more out of this delicious lean protein.
We'll revisit traditional (yet somehow forgotten) cooking techniques that bring out venison's best, and time-honored side dishes that complete the meal. We will explore cuts and cooking techniques so you'll have the skills to grill, sear, saute or braise with fantastic results.
Menu: Native American Venison Chops with Roasted Winter Vegetables and Wild Rice; Austrian Braised Venison Shank Stew with Fresh Noodles; Yukon Mixed Grill with Sauteed Vegetables and Cheesy Grits;
Class Fee: $80/person
Instructor: Kevin Heslip
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We realize that plans sometimes change due to circumstances beyond your control. However, in order to keep our classes comfortable and to preserve our chef to student ratio, we have to adhere to a cancellation policy.
A 7-day notice is required for cancellation of any class. You may cancel a class 7 days prior to a class date, by phone (734-645-1030) or email (email@example.com), and receive a full refund or transfer to another class of equal value. Ann Arbor Cooks will not issue refunds for any cancellation notice that does not meet the terms of this policy. We are always happy to welcome someone in your place — class spaces are fully transferable.
Ann Arbor Cooks reserves the right to cancel a class due to inclement weather or low enrollment. If this should happen, you will be contacted at the email address or phone number provided in your registration, and issued a full refund.