VENISON COOKBOOK

Venison is actually the most natural meat you can enjoy, enabling us to forget about industrial livestock farming with all its negative health impacts for a while. Chef Markus Bitzen is a hunter himself, and knows what to take care in terms of sustainability, so his aim when preparing the meat is always to make use of the complete animal ‘from nose to tail’, rather than preferring only the generally supposed ’best’ pieces such as filet and loin. The author is the second generation owner of a restaurant in the Western German region of the Ahr valley (primarily known for its fine wine) which is specialized on anything venison.