Author Archives: Portland Meat Collective

In this course, instructors teach each student how to kill their own rooster or hen (provided by a local farm), and then how to butcher it in preparation for making coq au vin (for roosters) or poule a pot (for hens), both traditional, French stews slow-cooked over a low flame for hours. Students will enjoy homemade chicken liver pate and other bird-inspired fare and they’ll go home with a traditional recipe for coq au vin and poule au pot.

Learn how to raise, slaughter, and butcher your own rabbits. After a demonstration on the most humane way to harvest a rabbit, each student will have the opportunity to harvest their own rabbit (provided by a local farm), with proper instructor guidance.  Students will learn how to separate leg from loin and what to do with each of the parts once they’re in the kitchen. Tastes of rabbit pate and rillette and an appropriately matched beverage will accompany the event.