$90 + tax
Join Tanner Mott for an unforgettable experience as you dive into the unique world of wild game, celebrating the rich flavors of South Dakota. In this class, Tanner will guide you through the preparation of three exquisite dishes. Discover the best of South Dakota’s wild offerings and take home new skills to elevate your culinary repertoire.
Note: This is a demonstration-style class
Photo courtesy to “Frank Shaw”
Upland | Ringneck Wellingtons - Seared Pheasant stuffed with Boursin and wrapped in puff pastry finished with Wasabiyaki sauce
Big Game | Venison and Risotto - Masala rubbed venison hard-seared over mushroom confit Risotto, finished with spiced cherry sauce and greens
From the Forest | Elderflower Panna Cotta - Elderflower-infused custard set and topped with Mulberry compote and grounded pretzel