Workshop with Michael Keller: Wild Experience – There are more steaks than you think (€59)
Everyone wants the loin, always the loin, but every wild animal only has one. Learn how to prepare the leg so that you can sell the loin without hesitation in the future, because the steaks from the leg of venison, mouflon, or wild boar taste better anyway. What cooking methods are there and what are the advantages of sous-vide cooking? Why do you need roasted flavors and how can you best achieve them? Spices are fine, but try the steaks with just salt and light seasonings – you'll be pleasantly surprised. For me, skewers for quick frying or grilling made from shoulder and leg meat are also part of the steak experience, and we prepare these too.
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