Renowned Wild Game Chef, Rick Matney returns to La Cuisine for an exclusive workshop featuring a USDA-certified axis deer from Hawaii. Dive into the world of butchery as Rick guides you through breaking down the deer's hindquarters into quarters, sharing expert techniques and insider knowledge along the way. This immersive experience will culminate in a collaborative feast, where the parts you've worked with transform into a gourmet meal. Rick's classes are extremely popular given his career and lifestyle as a hunter and angler, chef and host to fishing tour groups at his Alaska lodge. Rick not only leads the cooking class, but he'll share processing tips with you that will maximize your own hunting treasures and help remove stereotypes around wild game meat. Whether you're a culinary enthusiast or an adventurous foodie, this class promises an unforgettable evening filled with learning, flavor, and inspiration. Seats are limited, and Rick's classes sell out fast—secure your spot today! Unfortunately, we will not be able to host a second seating for this class, as we often do.
Menu: Hawaiian Style Vindaloo with Shank
Bone-in, whole sections of meat are becoming more and more popular. By leaving the bone in, you get very unique and complex flavors from the tissues that break down and melt and then get reabsorbed into the meat. Most often, people use traditional braising methods (browning the meat and partially submerging it in stock with onions, tomatoes, and celery) to make this meat tender and delicious. But that’s not the only way. Here, we create an Indian-style vindaloo dish using a whole bone-in shoulder with the shank attached. By browning the meat on a Traeger, we’re adding a smoky element as well. (Alternatively, you can use a large cookie sheet and an oven.)
Wine Pairing to be updated shortly
*To purchase the wine pairing, please stop by The Wine Gallery. Let them know you are purchasing these wines for a La Cuisine class and receive special pricing. The Wine Gallery is open until 6:00PM, so either pick up earlier in the week or stop by on your way to class -- they are literally across the street.
**Please note our class policies at https://lacuisine-bozeman.com/pages/class-policies. Unfortunately, we are unable to accept cancellations. Our chefs have worked very hard to prepare for the evening's event and ingredients are purchased in advance. If you call to let us know about a conflict, La Cuisine may be able to help find a replacement for your seat(s) using our waitlist. If the seat can be filled, we may be able to credit your class for another date. Alternatively, we recommend you coordinate for someone else to take your seat(s).
Renowned Wild Game Chef, Rick Matney returns to La Cuisine for an exclusive workshop featuring a USDA-certified axis deer from Hawaii. Dive into the world of butchery as Rick guides you through breaking down the deer's hindquarters into quarters, sharing expert techniques and insider knowledge along the way. This immersive experience will culminate in a collaborative feast, where the parts you've worked with transform into a gourmet meal. Rick's classes are extremely popular given his career and lifestyle as a hunter and angler, chef and host to fishing tour groups at his Alaska lodge. Rick not only leads the cooking class, but he'll share processing tips with you that will maximize your own hunting treasures and help remove stereotypes around wild game meat. Whether you're a culinary enthusiast or an adventurous foodie, this class promises an unforgettable evening filled with learning, flavor, and inspiration. Seats are limited, and Rick's classes sell out fast—secure your spot today! Unfortunately, we will not be able to host a second seating for this class, as we often do.
Menu: Hawaiian Style Vindaloo with Shank
Bone-in, whole sections of meat are becoming more and more popular. By leaving the bone in, you get very unique and complex flavors from the tissues that break down and melt and then get reabsorbed into the meat. Most often, people use traditional braising methods (browning the meat and partially submerging it in stock with onions, tomatoes, and celery) to make this meat tender and delicious. But that’s not the only way. Here, we create an Indian-style vindaloo dish using a whole bone-in shoulder with the shank attached. By browning the meat on a Traeger, we’re adding a smoky element as well. (Alternatively, you can use a large cookie sheet and an oven.)
Wine Pairing to be updated shortly
*To purchase the wine pairing, please stop by The Wine Gallery. Let them know you are purchasing these wines for a La Cuisine class and receive special pricing. The Wine Gallery is open until 6:00PM, so either pick up earlier in the week or stop by on your way to class -- they are literally across the street.
**Please note our class policies at https://lacuisine-bozeman.com/pages/class-policies. Unfortunately, we are unable to accept cancellations. Our chefs have worked very hard to prepare for the evening's event and ingredients are purchased in advance. If you call to let us know about a conflict, La Cuisine may be able to help find a replacement for your seat(s) using our waitlist. If the seat can be filled, we may be able to credit your class for another date. Alternatively, we recommend you coordinate for someone else to take your seat(s).