This course will cover wild game implemented in home cooking. Cooking techniques like braising, smoking and even sous vide will be covered with a deep dive into the science of making your harvest delicious. 

Learn from Chef Joshua Schwencke, then enjoy the menu that was created right in front of you.

Click here to register for this event

Menu: 

Axis Carnitas with charred chilies, pickled onions and blistered tomatillo in a plantain tortilla

Mexican fried rice with bell peppers, herbs, and lime

Burracho black beans with duck fat

Blackberry and rosemary margarita

When: Thursday, May 15 at 6:00pm

Where: DSC Headquarters, 13709 Gamma Road, Dallas TX 75244 

Dress: Business Casual

Parking: Available in the DSC HQ lot or on the street. Additional parking is available behind DSC HQ. 

Price: $65/person includes meal and beverages

From Field to Fork: 

The responsibility of a good hunter does not start or end in the kitchen. Gastronomy's culinary courses teach the know-how of honoring your harvest every step of the way. Our programming joins the understanding of game cooking with the introduction of new cooking methods, as well as regional cuisines. 

Please note: All DSC events are by reservation only. Payment must be made at time of reservation. Reservations must be made by noon on Monday, May 12. Cancellations made after this date will not be refunded.