Show cooking with Michael Keller
Keller's quick cuts – A leg of game – 7 muscles, all perfectly suited for game steaks – if, and only if, you know the right way to cut it, which is demonstrated here – changing daily using the example of leg of venison, red deer, fallow deer, or wild boar. Further cutting into medallions, preparation, and serving to the audience on baguette crostini with pesto, fig mustard, and freshly picked thyme.