Expand your kitchen skills in this duck and rabbit butchery class! These two game meats are accessible, and often sustainably raised, but they can be intimidating too. What’s the best way to get a sear on a duck breast, like they do in restaurants? How do you make rillettes, and how do I turn this whole rabbit into perfectly jointed pieces for stewing or frying? In this hands on class you will learn the answer to all those questions and more. Following the hands on portion there will be a brief demo, and a light meal of homemade charcuterie. Participants will take home some locally raised duck and rabbit parts to prepare at home! This event is BYOB.