Kochkurs "Edle Waldgerichte"

"Noble game dishes – Culinary specialties from forest and hunt"
Course information: Autumn is the classic time for game cuisine. When the forests change their colors and the hunting season begins, those types of meat that have long been among the most cherished specialties of the Alpine region come to the table. Wild animals live in the wild, feed on what the forests and meadows provide, and deliver meat with a unique character. In this cooking course, we will focus on the various species of game and their preparation methods. Together, we will prepare dishes ranging from traditional hunting cuisine to upscale festive cooking. The course will start with a clear game soup with sherry and nut dumplings. After that, we will cook venison stew with red cabbage and bread dumplings as well as minced game patties with creamy lentils and potato puree. A special emphasis will be placed on the proper preparation of high-quality game cuts. Together, we will prepare venison loin in homemade puff pastry with juniper-port wine sauce and Brussels sprouts. You will learn how to make a classic puff pastry that is exclusively laminated with butter. Wild boar steaks with dark beer sauce, bacon beans, and potato fritters as well as pink-roasted pheasant breast with pickled savoy cabbage and potato noodles will also be on the program. The sweet finale will be quark dumplings in a crumb coating with plum compote. In addition to the recipes, you will learn interesting facts about the individual game species, the aging of the meat, suitable spices, and the preparation of game stocks and sauces. This way, you will learn what matters to ensure that game dishes succeed safely at home. The course starts at 2:00 p.m. Cooking together will last until about 6:00 p.m., followed by enjoying the prepared dishes course by course in a cozy setting. A course for everyone who wants to discover the variety of game cuisine and deepen their processing of this special food.

Price: EUR € 215.00 / participant incl. VAT.