Kochkurs Wild(e) Zeiten
Duration
330 minutes
Cooking course Wild(e) Times
at the Sonja Lenz cooking school with meat sommelier Veronika Hellstern
More organic is not possible! Free in nature,
lots of movement, little fat and an incomparable aroma give game meat its special character.
Interesting facts about game and enjoy:
Wild boar pâté with port wine sauce
Liver paté
and salad bouquet
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Game stock
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Game dumplings in game consommé
Game dumplings in game consommé
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A comparison of saddle of venison and saddle of venison - cooked sous vide and roasted
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Wild hare with pumpkin puree
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Homemade venison sausages and as a filling for ravioli
Homemade venison sausages and as a filling for ravioli
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Venison ragout with cranberries
Venison ragout with cranberries
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Honey ice cream
Bring with you
Enjoy cooking, be curious and get to know the variety of game meat. For hunters, there are interesting suggestions for processing game meat according to the motto "From Nose to Tail".
Note to the participants
We offer alternatives for those with allergen intolerances and if no pork is required. Please let us know when you make your booking.
You will receive the recipes as a PDF afterwards.
You will receive the recipes as a PDF afterwards.