Wild game from stand hunting is one of the most natural basic products that we can eat. It is sustainable because it is produced regionally and seasonally, and it promises healthy and genuine enjoyment. Under the premise “from nose to tail” it is for Markus Bitzen, of course, always use the whole animal and not just the pieces that are generally classified as the best, such as fillet and back. He also attaches great importance to the exclusive use of regional products.

Lying as a hunter Markus Bitzen cares about sustainable hunting and thoughtful shooting as well as the subsequent processing of the hunted animal. As a game cook and operator of his own restaurant, he knows how to conjure up particularly delicious and aromatic dishes from these forest treasures. Since game meat is not always available as a mass-produced product in all variations, certain cuts of meat determine the structure in this book, and not the whole animal. For example, you will find recipes for goulash from deer, wild boar or deer in one chapter; Classics such as saddle of venison or deer are best looked for in the “back dishes”.