Let's discover together that it is simple and possible to cook game meat without being a hunter. From venison, partridge and pigeon, from tradition to mastery of modern techniques, from the legal and ethical framework to using the whole animal, we will realize that cooking game meat is not about complicating things. It is, rather, about knowing the animal, respecting the product and knowing how to get the best out of each part. A workshop led by chef Carlos Matos, at the Cascais Food Lab, in the Mercado da Vila. Participation includes recipes, lunch and a certificate of attendance. Registration via the email [email protected].