Hungarian classics · Autumn session
Cooking with game
In pursuit of a silky venison stew
Tender meat, silky sauce – at home too.
About the workshop
Game has a reputation for being difficult, and a properly made venison stew is one of the hardest things to get right at home. The meat turns out chewy, the sauce is thin, or the balance between caramelised vegetables, mustard and acidity falls apart. None of that is inevitable.
In this autumn session we open the doors of the K2 kitchen and go through how premium game is actually handled. With the right technique, the right seasoning and a little patience you can produce a stew that holds its own at any family table.
Put on an apron and let us cook through it together.
What you will learn
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01
Knowing your game
Which cut suits which method, and what “proper preparation” means in practice.
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02
Marinades and seasoning
How long a marinade helps, when it starts to hurt, and which spices belong with which meat.
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03
The silky sauce
Balancing caramelised vegetables, mustard and acidity – step by step, tasting as we go.
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04
Plating and sides
What to serve alongside without drowning the flavour of the meat.
Dates
A ticket is for one session, on the day you choose – not for all five. The same workshop runs every evening that week from Tuesday to Saturday; you decide which one to come to.
The dates below are provisional. We confirm the date when we confirm your booking.
- 01.12.–05.12.Tuesday–Saturday, daily Hungarian classicsprovisional 17:00 Pick a day 02.12.–05.12.Wednesday–Saturday, daily 03.12.–05.12.Thursday–Saturday, daily 04.12.–05.12.Friday–Saturday, daily 05.12.Saturday, 5 December
Booking
Choose a workshop and a date, leave your contact details, and we will confirm your place by email.
Sold out
This session is full. Leave your email and we will let you know if a place opens up or a new date is announced.
Frequently asked questions
What game do we cook with?
It depends on the season and on sourcing – typically venison. We confirm the exact ingredient before the session.
Do I need cooking experience?
No. This session is longer than the others precisely so that there is time to work through every step calmly.
Why five to six hours?
Because a good stew cannot be rushed. While the meat marinates and braises, we make the sauce and the sides.
Is there a couple ticket?
Yes, HUF 60,000 for two.
When does this workshop run?
It is seasonal – usually autumn and early winter. Current dates are on the Dates page.
