Workshop de Carne de Caça by chef Carlos Matos

Led by chef and trainer Carlos Matos, the training session aims to demystify the cooking of game meat — focusing on species such as venison, partridge and pigeon —, covering everything from traditional and modern cooking techniques to the legal and ethical framework, as well as full utilization of the animal. The four-hour experience includes recipe sharing, a certificate of participation, and a final lunch featuring the prepared dishes.