Tasty game: A wide product range of delicious food and drinks as well as practical preparation equipment will make the hearts of gourmets and amateur chefs beat faster. In addition, well-known TV and top chefs will demonstrate the perfect preparation of game dishes in numerous live cooking shows and workshops. Discover our stage program and take part in the numerous workshops.
WILD FOOD FESTIVAL stage
WILD FOOD FESTIVAL-Workshops
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OUR CHEFS
Michael Keller
Master butcher, hunter, meat and game sommelier takes you on a daily journey around our naturally sourced meat from the forest, fields and meadows.
Stage show: daily, 30.01.24 - 04.02.24/ 12:00 - 12:30 pm
Keller's quick cuts
One leg of venison - 7 muscles and all are perfectly suited for game steaks - if, yes, if you know the right cut, this is shown here - changing daily using the example of - roe deer - red deer - mouflon - or wild boar leg.
Stage show: Thursday - 01.02.24 - 16:30 - 17:30
Wild sausage - quick and easy
Fresh game sausage always works, which game meat is best suited, how must it be prepared so that the sausage succeeds. What machines and equipment are needed. How should I season my venison sausage?
Michael Keller shows in just a few steps how to make wild game sausage with natural seasoning "salt and flavourings" and why the lamb casing of the "fresh wild game" is more suitable for stuffing than the pork casing.
Ralf "BOB" Mechlinski
BBQ goes Wild - that's the name of Ralf "Bob" Mechlinski's programme!
Bob is an established name in the German BBQ and barbecue scene and publisher of MEAT IN - the guide to meat culture.
He is also the initiator and ambassador of the "Meat is Culture" campaign and a world traveller in culinary matters
In his stage programme, he introduces us to international fusion BBQ cuisine.
He presents Tex-Mex food and Korean BBQ at its best, but with game meat from deer and wild fowl. He tells exciting stories from all over the world and impresses with his humorous and interactive performance. Entertainment and enjoyment - Bob combines both in his stage show.
Bühne Show: daily, 10:35 - 11:00 h
BBQ goes Wild
WILD CULINARY
Magdalene and Wolfgang Grabitz
The repertoire of Magdalene and Wolfgang Grabitz, the hunter couple from Paderborn who cook wild game, ranges from tasty and down-to-earth to exotic. They travel all over Germany with their own seminars, cookery shows and numerous stage appearances.
Not only 'game' is their hobbyhorse, but also the processing of 'regional products' is close to their hearts. Following their two bestselling cookery books "Das Original Grabitz-Wildkochbuch" and "Das Hüttenkochbuch", they have successfully placed "Köstliches aus der Grabitz-Wildküche" on the market. All recipes are in the tried-and-tested style with step-by-step instructions that can give even inexperienced cooks a sense of culinary achievement.
At this year's 'Jagd und Hund', where they will be on stage for the 20th time in Dortmund, they will once again be presenting extremely interesting game dishes that visitors simply have to try.
Stage shows: daily, 11:00 - 12:00 & 15:00 - 16:00 h
Ina-Maria Klups
In Germany, fresh venison is available all year round and not just seasonally. The days of only serving a saddle of venison at Christmas are long gone. In this workshop, game cook Ina-Maria Klups shows you how to quickly and easily prepare game meat into small, delicious dishes. If you know how, you can quickly prepare a healthy snack for in between meals or finger food for your next party.
Stage show: 30 January 2024/ 16:30 -17:30
Ina-Maria Klups shows how to expertly cut schnitzel from venison and prepare a delicious dish with an Asian touch.
Workshop: 30 January 2024/ 14:30 - 16:00
Wild street food dishes
Johann Lafer
Johann Lafer can look back on a unique culinary career spanning over 40 years. After years of training with the best chefs such as Eckart Witzigmann and Jörg and Dieter Müller, the Styrian-born chef and his wife Silvia acquired Stromburg Castle near Bingen. In numerous successful TV series, books, magazines and in his restaurant Val d'Or at Stromburg Castle, the popular star chef Johann Lafer has been proving for years that he is a master of his trade. The celebrity chef is married to Silvia Buchholz and has two children.
Stage show: Wednesday, 12:30 - 13:45 h
The classics from the game kitchen
Workshop: Wednesday, 16:30 - 18:00 h
The classics from the game kitchen
Heiko Antoniewicz
It was Max Inzinger who cooked dandelions and chicken livers on the ZDF TV programme. Heiko was still at primary school, but his professional life had been mapped out since that day.
COOKING IS LIKE LIFE...- A CONSTANT QUEST!
From the very beginning, Heiko Antoniewicz never saw himself as just a traditional chef. He sees cooking as a constant development. Striving for perfection would presuppose that a final level could be reached.
With this understanding, Heiko Antoniewicz is on a journey of discovery every day. He feels that food and its processing constantly present him with new challenges - through innovative production, fast transport routes, modern technologies and a new awareness of nutrition.
Heiko Antoniewicz incorporates all of these influences into the many facets of his life as a chef. He draws inspiration from his travels and the work in his "laboratory" to develop not only innovative recipes, but also complete food concepts and product ideas. To do this, he utilises modern scientific approaches as well as the interplay between the most diverse trades.
He wants to experience the diversity of food in its depth for himself and at the same time make it tangible for others. This is why it is so important for him to think food through to industrial production.
Heiko Antoniewicz always wants to get to the bottom of his topics - in the knowledge that new challenges, tasks and solutions await him every day.
And it is precisely this diversity that he loves - because he is a cook, a gourmet, a developer, an explorer and remains a seeker.
His books have all been recognised as standard works, including Best in the World, and have found their place in the kitchens of the industry. He has been voted the industry's driving force 4 times in a row.
His students at KDU College in Kuala Lumpur have enjoyed many years of knowledge and transfer to mould themselves into the best in their country. It is not for nothing that he has the nickname "Professor".
Stage shows: Thursday, 12:30 - 13:45 h
We show a succulent preparation of Scottish pheasant without fat coating. The modern era has dawned for the king of the game racers in a classic guise!
Workshop: Thursday, 16:30 - 18:00 h
Wild fowl
In this workshop we will show you how to carve and prepare game birds. Cooked to perfection with the right side dishes and sauces. It's that easy to make a sauce for wild fowl and without leaving any feathers behind. We will be focussing on sous vide cooking and fermentation and umami will also play a major role. BBQ becomes wild grilling!
Christian Müller
Christian Müller, Managing Director of Kochmomente - the leading cookery school in the Ruhr region. His passion is cooking.
Christian Müller was born in Wuppertal and, after completing his training in 1989, gained a great deal of experience as a chef and head chef in various top catering establishments from the Bergisch region to the Rhineland. He works as a freelance chef for large events, exclusive private functions and, above all, as a cookery lecturer throughout Germany.
Before opening his own cookery school, he successfully completed his studies in business administration.
He has been running the Kochmomente cookery school in Bochum for 7 years now and enjoys sharing his passion for cooking in a variety of cookery courses.
He can now look back on 25 years of experience with more than 1000 appearances at various cookery events and is regularly on the road with top chefs such as Johann Lafer & Co.
Stage show: Friday, 16:30 -17:30 h
"Game in Levante style"
Workshop: Friday, 14:30 - 16:00 h
"Game in Levante style"
Fillet of saddle of hare / allspice & cinnamon rub
Tahini / honey / lemon cream
Baked pointed cabbage / vanilla & chilli
mashed potatoes / garlic / herb flavours
Lucas Jakobi
Lukas Jakobi is one of the most exciting young chefs on the gastronomy scene. Having won numerous awards, the newcomer of the year can now also be seen in the craft chef show on Instagram and TikTok.
Stations :
Training victorian 1 star/ Jonnie Boer de Librije 3 stars top 50 of the world/ Christian Bau 3 stars/ Nagaya 1 star/chef restaurant intensiu 17 points Gault millau newcomer of the year 23 in Gusto
Stage show: Friday, 12:30 -13:45 h
Larb of wild boar with shiso and beetroot
Workshop: Friday, 16:30 – 18:00 h
Larb of wild boar with shiso and beetroot
Larb is actually a classic salad from Thailand. Lukas interprets this salad in his own way with wild boar, lots of herbs and puffed wild rice.
Brian Bojsen
Brian Bojsen was born in Denmark and discovered his passion for authentic, wild, Scandinavian cuisine at a very early age. At the age of eighteen, his desire to travel became too great and he left Denmark to explore the world.
His passion for nature and the sea led him to surfing and photography. He became Danish longboard champion, founded his own surf magazine FREEMAG and his photographs filled surf magazines, calendars and exhibitions.
Throughout his travels, he was always on the lookout for inspiring culinary experiences and over the years worked in legendary restaurants such as Sansibar and Seepferdchen Sylt before opening his first own restaurant BRIAN's STEAK & LOBSTER in Hamburg in 2014.
Stage show: Saturday & Sunday, 12:30 – 13:45 h
Forest Hot Dogs in Scandinavian Style
Workshops: Saturday & Sunday, 16:30 – 18:00 h
Forest Hot Dogs in Scandinavian Style
Yvonne Scharl-Blöcker
Yvonne Scharl-Blöcker from the Waiddeerns loves good food. However, it has to be regional and seasonal.
As a passionate hunter from Schleswig-Holstein, she utilises almost everything from game. She likes to combine game meat with classic dishes. At the Wildfoodfestival in Dortmund, she shows us a variation on the older French dish "Filet de boeuf en croute". This time, however, with saddle of venison from her own hunting ground.
Stage show: Wednesday, 16:30 - 17:30 h
Saturday & Sunday,
14:00 - 14:45 h
Markus Hofmann
A passionate hunter and amateur chef, in addition to training his poodle pointer "Bernhard", the production of wild foods has become his great passion.
Markus Hofmann can be found on social media under REHZEPT.
Markus Hofmann has appeared in various newspaper and television programmes such as "Die Bratwurst des Jahres", ZDF-Küchenschlacht, SAT 1 Regional (Schleswig-Holstein) and NDR Nordmagazin.
In numerous game sausage seminars he likes to teach how to make game sausages, salami and pepper bites.
For anyone who is interested, there is a guide in book format "Wildwursten, Schritt für Schritt zur Wurst" for reference.
Stage show: Sunday, 16:30 - 17.30 h
Simple production of venison sausage with that certain "extra"
SOLD OUT! Workshop: Sunday, 14:30 - 16:00 h
Making your own venison sausage
Ruth Staudenmayer
The game sommelier, hunter and marketer of poultry and game specialities will be preparing a crispy game pie on 1 and 2 February.
Stage show: Thursday & Friday, 14.00 h each day
Game on the inside, crispy on the outside: we bake a wintery pie.
The pie is usually a sweet, rarely savoury filled shortcrust or puff pastry. Game sommelier Ruth Staudenmayer prepares a wintery, warming game ragout, which she bakes in a crispy pastry shell. Decoratively designed, the pie is not only easy to prepare, but is also a real eye-catcher that can be varied with seasonal ingredients.
