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.

OUR CHEFS

WILD FOOD FESTIVAL stage

  • Tuesday, 28 January 2025

    10.30 h: Welcome to JAGD & HUND

    Presentation of the daily programme and the trade fair highlights


    10.35 h: PIRSCH presents ‘Sausaging and smoking for home use’: Gerd Brinker - Wild breakfast meat

    Gerd will be preparing breakfast meat on stage. Cold as a bread topping or briefly fried with a fried egg - tinned meat is a real classic in America. We have made a variation from game in a jar.


    12.00 h: Show cooking with Magdalene and Wolfgang Grabitz: Venison pan with chanterelles


    12.30 h: Show cooking with well-known TV & top chefs: Mr & Mrs Grabitz - from approx. 12/12.30 after opening & tour N.N.


    14.00 h: Show cooking with chefs from the hunting scene: Jan Urban: Duet from the back


    15.00 h: Show cooking with Magdalene and Wolfgang Grabitz: Sika with blackberries, ‘Eßrichs’-Leipziger-Wagyue-Stollen


    16.30 h: Show cooking with chefs from the hunting scene: Ina-Maria Klups: Arepas with game meat

  • Wednesday, 29 January 2025

    10.30 h: Welcome to JAGD & HUND

    Presentation of the daily programme and the trade fair highlights


    10.35 h: PIRSCH presents ‘Sausage making and smoking for home use’: Anton Gunzner - Wild Salsiccia Anton will be making salsiccia. What would life be without a good sausage? A good salsiccia brings Italy to the home barbecue. It stands out even more with game meat.


    11.00 h: Show cooking with Magdalene and Wolfgang Grabitz: game delicacies and heart salad


    12.00 h: Michael Keller/ Keller's quick cuts


    12.30 h: Show cooking with Daniel Dal-Ben: partridge crepinette, field crops & Madeira jus


    14.00 h: Show cooking with chefs from the hunting scene: wildfood_selfmade: Venison sesame teriyaki skewers


    15.00 h: Show cooking with Magdalene and Wolfgang Grabitz, Westphalian wild wok


    16.30 h: Show cooking with chefs from the hunting scene: Ina-Maria Klups: Panhas made from game meat

  • Thursday, 30 January 2025

    10.30 h: Welcome to JAGD & HUND

    Presentation of the daily programme and the trade fair highlights


    10.35 h: PIRSCH presents ‘Sausage making and smoking for home use’: Anton Gunzner - Wild Salsiccia Anton will be making salsiccia. What would life be without a good sausage? A good salsiccia brings Italy to the home barbecue. It stands out even more with game meat.


    11.00 h: Show cooking with Magdalene and Wolfgang Grabitz: Sika with quince skewers


    12.00 h: Michael Keller/ Keller's quick cuts


    12.30 h: Show cooking with Lukas Jakobi: Roe liver pate with brioche and fermented physalis jam


    14.00 h: Show cooking with chefs from the hunting scene: Ruth Staudenmayer: N.N.


    15.00 h: Show cooking with Magdalene and Wolfgang Grabitz: venison medallions, mixed mushrooms, pointed cabbage salad


    16.30 h: Show cooking with chefs from the hunting scene: Michael Keller, Wild Burger vom Feinsten

  • Friday, 31 January 2025

    10.30 h: Welcome to JAGD & HUND

    Presentation of the daily programme and the trade fair highlights


    10.35 h: PIRSCH presents ‘Sausaging and smoking for home use’: Gerd Brinker - Wild breakfast meat

    Gerd will be preparing breakfast meat on stage. Cold as a bread topping or briefly fried with a fried egg - tinned meat is a real classic in America. We have made a variation from game in a jar.


    11.00 h: Show cooking with Magdalene and Wolfgang Grabitz: Wild chilli


    12.00 h: Michael Keller/ Keller's quick cuts


    12.30 h: Show cooking with well-known TV & top chefs: Johann Lafer: Saddle of venison with mushrooms and strudel


    14.00 h: Show cooking with chefs from the hunting scene: Ruth Staudenmayer: N.N.


    15.00 h: Show cooking with Magdalene and Wolfgang Grabitz: Sika with blackberries, ‘Eßrichs’-Leipziger-Wagyue-Stollen


    16.30 h: Show cooking with chefs from the hunting scene: Christoph Grabowski: Lecture - Respect for food, appreciation through value creation

  • Saturday, 1 February 2025

    10.30 h: Welcome to JAGD & HUND

    Presentation of the daily programme and the trade fair highlights


    10.35 h: PIRSCH presents ‘Sausaging and smoking for home use’: Dr Janine Brunner and Bastian Brunner - Wild meatloaf The two prepare a meatloaf. For some it's Leberkäse, for others it's Fleischkäse. No matter what you call it, with venison it's more than just a quick snack. 


    11.00 h: Show cooking with Magdalene and Wolfgang Grabitz: game delicacies and heart salad


    12.00 h: Michael Keller/ Keller's quick cuts


    12.30 h: Show cooking with Christopher and Alejandro Wilbrand: pickled kimchi, lacquered wild boar belly and peanut


    13.30 h: Confit venison knuckle of pork, Andreas Seel


    14.00 h: Show cooking with Yvonne Scharl-Blöcker: Cordon bleu of fallow deer saddle, homemade nut spaetzle and venison jus


    15.00 h: Show cooking with Magdalene and Wolfgang Grabitz: Westphalian wild wok


    16.30 h: Show cooking with chefs from the hunting scene: Jan Urban: Duett vom Rücken

  • Sonntag, 2 February 2025

    10.30 h: Welcome to JAGD & HUND

    Presentation of the daily programme and the trade fair highlights


    10.35 h: PIRSCH presents ‘Sausaging and smoking for home use’: Dr Janine Brunner and Bastian Brunner - Wild meatloaf The two prepare a meatloaf. For some it's Leberkäse, for others it's Fleischkäse. No matter what you call it, with venison it's more than just a quick snack.


    11.00 h: Show cooking with Magdalene and Wolfgang Grabitz: Sika with quince skewers


    12.00 h: Michael Keller/ Keller's quick cuts


    12.30 h: Show cooking with Florian Conzen: California roll of venison


    13.30 h: Confit venison knuckle of pork, Andreas Seel


    14.00 h: Show cooking with Yvonne Scharl-Blöcker: Cordon bleu of fallow deer saddle, homemade nut spaetzle and venison jus 


    15.00 h: Show cooking with Magdalene and Wolfgang Grabitz: venison medallions, mixed mushrooms, pointed cabbage salad


    16.30 h: Show cooking with chefs from the hunting scene: Markus Hofmann (Rehzept): Nutria the new delicacy?

WILD FOOD FESTIVAL-Workshops

  • Tuesday, 28 January 2025

    13.00 - 14.30 h: Ina-Maria Klups:  ‘Wild’ street food dishes  (55€)


    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 between meals or finger food for your next party. 


    16.30 - 18.00 h: Jan Urban: "Wild auf Wild" – quick dishes and exciting conversations (55€)


    Discover the variety of game dishes - not just in autumn! In this workshop, trained and passionate chef Jan Urban will show you how to prepare delicious creations with little effort and lots of fun. Be inspired and find out how you can reinterpret traditional recipes. Discussion with the participants and your questions will take centre stage. Join us and bring a breath of fresh air into your kitchen!

    Various backs / young Brussels sprouts / celeriac / fir honey / juniper jus

  • Wednesday, 29 January 2025

    13.00 - 14.30 h: Michael Keller: Experience the wild - There are more steaks than you think (55€)


    Everyone wants backs, always backs, but every wild animal only has one. Learn how to process the leg so that you can sell the back without hesitation in the future because the steaks from the leg of venison or wild boar taste better anyway. What cooking methods are there and what are the advantages of sous vide cooking? Why do you need roasting flavours and what is the best way to get them? I like spices, but try steaks with just salt and light flavourings - you'll be pleasantly surprised.


    16.30 - 18.00 h: Workshop with Daniel Dal-Ben: Partridge crepinette, field crops & Madeira jus (75€)

  • Thursday, 30 January 2025

    13.00 - 14.30 h: Michael Keller:  Game enjoyment from the grill (55€)


    Skewers at their best, leg steaks - game sausage and burger patties - skewers on the barbecue but always which cuts of meat are suitable and how to cook them properly. Steaks from the leg. learn the right cut, because steaks from the leg are extra special. What is the best way to make minced meat for sausages and burger patties, what should I bear in mind and how do I season my mixture? What equipment do I need and why is a lamb sausage or a pork casing the right choice for the sausage?


    16.30 - 18.00 h: Workshop with Lukas Jakobi: Roe liver pate with brioche and fermented physalis jam (75€)

  • Friday, 31 January 2025

    13.00 - 14.30 h: Christoph Grabowski, N.N. (55€)


    Sausage seminar with Markus Hofmann - REHZEPT

    Are you a sausage fan and are you passionate about cooking? Do you like trying out new things and want to be creative? Then the sausage seminar with Rehzept is the right experience for you! 

    Learn all about the ingredients, production and the secret of the perfect sausage.


    Markus Hofmann (REHZEPT) will give you a warm welcome at the start of your sausage seminar. After an initial briefing, you'll be ready to get started.


    The basics of sausage production will be explained to you in detail. And then it's really about the sausage: all the ingredients have to be chopped properly, salt and spices are weighed and added and, of course, you also have to handle the mincer. Today you work like a real butcher.


    Now the sausage also has to be filled into the natural casing, don't worry, we can do it together.

    Now it's time to put the venison sausage on the barbecue and bring the venison sausage seminar to a close together.

    In the future, you can make your own sausage for your barbecue party.


    16.30 - 18.00 h: Johann Lafer: Saddle of venison with mushrooms and strudel (95€)

  • Saturday, 1 February 2025

    13.00 - 14.30 h: Jan Urban: Wild auf Wild –  Quick meals and exciting conversations  (55€)


    Discover the variety of game dishes - not just in autumn! In this workshop, trained and passionate chef Jan Urban will show you how to prepare delicious creations with little effort and lots of fun. Be inspired and find out how you can reinterpret traditional recipes. Discussion with the participants and your questions will take centre stage. Join us and bring a breath of fresh air into your kitchen!

    Various backs / young Brussels sprouts / celeriac / fir honey / juniper jus


    16.30 - 18.00 h: Workshop with Christopher and Alejandro Wilbrand: pickled kimchi, lacquered wild boar belly and peanut (75€)

  • Sunday, 2 February 2025

    13.00 - 14.30 h: Markus Hofmann (Rehzept): 

     Making your own venison sausage (55€)


    Sausage seminar with Markus Hofmann - REHZEPT

    Are you a sausage fan and are you passionate about cooking? Do you like trying out new things and want to be creative? Then the sausage seminar with Rehzept is the right experience for you! 


    Learn all about the ingredients, production and the secret of the perfect sausage.

    Markus Hofmann (REHZEPT) will give you a warm welcome at the start of your sausage seminar. After an initial briefing, you'll be ready to get started.


    The basics of sausage production will be explained to you in detail. And then it's really about the sausage: all the ingredients have to be chopped properly, salt and spices are weighed and added and, of course, you also have to handle the mincer. Today you work like a real butcher.


    Now the sausage also has to be filled into the natural casing, don't worry, we can do it together.

    Now it's time to put the venison sausage on the barbecue and bring the venison sausage seminar to a close together.

    In the future, you can make your own sausage for your barbecue party.


    15.30 - 17.00 h: Florian Conzen: California roll from roe deer (75€)

BOOK WORKSHOP NOW!

TICKETSHOP

OUR CHEFS

Michael Keller presents Wild auf Wild


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 and is the author of the book “So einfach geht Wild” - the instruction manual for value-adding game processing with guaranteed enjoyment.


Stage show:

daily from Wednesday, 29.01.2025 12.00 - 12.30: Keller's quick cuts

Thursday, 30.01.2025 16.30 - 17.00: Wild Burger at its finest


Workshops:

Wednesday, 29.01.2025 13.00 - 14.30: Experience game - There are more steaks than you think

Thursday, 30.01.2025 13.00 - 14.30: Game enjoyment from the grill


  • Wildes erleben & „Wilde“ Streetfood-Gerichte

    Wednesday, 29.01.25 - 13:00 - 14:30

    Experience the wild - There are more steaks than you think


    Everyone wants backs, always backs, but every wild animal only has one. Learn how to process the leg so that you can sell the back without hesitation in the future because steaks from the leg of deer or wild boar taste better anyway. What cooking methods are there and what are the advantages of sous vide cooking? Why do you need roasting flavors and how do I get them best? Spices are welcome, but try steaks with just salt and light aromatics - you'll be pleasantly surprised.


    Thursday, 30.01.25 - 13:00 - 14:30

    Game enjoyment from the grill


    The finest skewers, leg steaks - game sausage and burger patties - skewers on the grill but always, which cuts of meat are suitable and how do I cook them properly? Steaks from the leg. learn the right cut, because steaks from the leg are extra great. What is the best way to make minced meat for sausages and burger patties, what should I pay attention to and how do I season my mixture? What equipment do I need and why is a lamb sausage or a pork casing the right choice for the sausage?

WILDKULINARIK

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, cooking 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 cookbooks “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 the inexperienced a culinary sense of achievement.


At this year's 'Jagd und Hund', where they will be on stage for the 21st time in Dortmund, they will once again be presenting extremely interesting game dishes that visitors simply have to try.


Stage show: Tuesday 28.1.2025 15:00 h

from Wednesday 29.1.2525, daily 11:00 - 12:00 & 15:00 - 16:00


  • Menu order

    Tuesday

    • 12 noon: Venison pan with chanterelles
    • 3 pm: Sika with blackberries, 'Eßrichs'-Leipziger-Wagyue-Stollen

    Wednesday

    • 11 a.m.: Game delicacies and heart salad
    • 3 p.m.: Westphalian wild wok

    Thursday

    • 11 am: Sika with quince skewers*
    • 3 p.m.: Venison veal medallions, mixed mushrooms, pointed cabbage salad*

    Friday

    • 11 a.m.: Wild chili*
    • 3 pm: Sika with blackberries, 'Eßrichs'-Leipziger-Wagyue-Stollen*

    Saturday

    • 11 a.m.: Game delicacy and heart salad
    • 3 p.m.: Westphalian wild wok

    Sunday

    • 11 am: Sika with quince skewers*
    • 3 p.m.: Venison veal medallions, mixed mushrooms, pointed cabbage salad*

    * Subject to change

Ina-Maria Klups


Ina-Maria Klups, born in 1957, is an enthusiastic cook, author of various cookbooks and a passionate hunter. She gives cooking seminars for the RWJ and for hunting clubs. The focus here is always on preparing game from local hunting grounds - sometimes in unusual and experimental ways and off the beaten track. Venison can be used in a variety of ways and offers countless possibilities in the kitchen. She always shoots and cares for her game herself, which is the only way to ensure control from shooting to serving, because the basis of good food is a perfect starting product. 


Stage show:

Tuesday, 28.01.2025 16.30 - 17.30: Arepas with game meat

Wednesday, 29.01.2025 16.30 - 17.30: Panhas made from game meat


Workshop:

Tuesday 28.1.2025, 13:00 - 14:30: “Wild” street food dishes

  • „Wild“ street food dishes

    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 between meals or finger food for your next party.

Jan Joshua Urban „The gourmet craftsman“


As a Ruhrpott boy, Jan Urban conquered the world after completing his apprenticeship - be it on the Aida, in luxurious hotels in Luxembourg, in Germany's oldest city - Trier - or during his time in the German army. Today, he is head chef at the traditional Haus Overkamp restaurant, which has been shaping gastronomy on Dortmund's Höchsten for over 320 years.

As an event chef and private chef, he demonstrates his skills and inspires with creative and delicious dishes. He is always on hand with help and advice and is happy to share his best tips and tricks from the world of cuisine. Let his passion for cooking infect you and experience unforgettable taste sensations!


Stage show:

Tuesday, 28.01.2025 14.00 - 14.45: Duet from the back/ young Brussels sprouts/ Jerusalem artichoke/ fir honey/ juniper jus 

Saturday, 01.02.2025 16.30 - 17.30: Duet from the back/ young Brussels sprouts/ Jerusalem artichokes/ fir honey/ juniper jus


Workshop:

Tuesday, 28.01.2025 16.30 - 18.00: Game on game - quick dishes & exciting conversations

Saturday, 01.02.2025 13.00 - 14.30: Game on game - quick dishes & exciting conversations

  • Game on game - quick dishes & exciting conversations

    Discover the variety of game dishes - not just in the fall! In this workshop, trained and passionate chef Jan Urban will show you how to conjure up delicious creations with little effort and lots of fun. Be inspired and find out how you can reinterpret traditional recipes. The focus will be on exchanging ideas with the participants and your questions. Join us and bring a breath of fresh air into your kitchen!


    Various backs/ young Brussels sprouts/ celery/ fir honey/ juniper jus

Christian Frobieter


Christian Frobieter is known on social media as @wildfood_selfmade and is an enthusiastic hunter from the north of NRW. He brings local game into everyday cooking. From very simple to more complicated dishes, everything is included. He tries to make these tasty, especially for non-hunters, using tempting food pictures and the corresponding recipes.


At the WILD FOOD FESTIVAL, he will be showing us a dish for the warmer days of the year: venison sesame teriyaki skewers bedded on a fresh summer salad.


Stage show:

Wednesday, 29.01.2025, 14.00 - 14.45: Venison sesame teriyaki skewers

Daniel Dal-Ben


"Hunting and cooking are two passions that live off each other, that's why I'm here!”


Daniel Dal-Ben's creative diversity and his consistent drive for perfection in taste are best explained by his roots.


Born in Düsseldorf to an Italian father, he began his career in a bourgeois brewery bar. Accustomed to the culture of enjoyment at home, he soon switched to upscale gastronomy. From all these very different influences, Daniel Dal-Ben developed his current style, which never ceases to amaze with its unusual but always tasty creations. The name is the concept.


DANIEL DAL-BEN *23.11.1972 in Düsseldorf

1 STAR - GUIDE MICHELIN

16 POINTS -GAULT&MILLAU

Since 2002: Restaurant Tafelspitz 1876


Stage show:

Wednesday, 29.01.2025 12.30-13.45: Partridge crepinette, field crops & Madeira jus


Workshop:

Wednesday, 29.01.2025 16.30-18.00: Partridge crepinette, field fruits & Madeirajus

Lukas Jakobi: Authentic, warm, cheeky


Lukas Jakobi is one of the most exciting young chefs on the gastronomy scene. The newcomer of the year has won numerous awards and can now also be seen on the artisan 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 

Head Chef Restaurant Intensiu 17 points GaultMillau Newcomer of the Year 23 in Gusto

Since October 2023 Zwanzig23 by Lukas Lacobi


Stage show:

Thursday, 30.01.2025 12:30 -13:45 Uhr: Roe liver pate with brioche and fermented physalis jam


Workshop:

Thursday, 30.01.2025 16:30 – 18:00 Uhr: Roe liver pate with brioche and fermented physalis jam

Ruth Staudenmayer


‘We can always do a little bit better.’ Ruth Staudenmayer, Managing Director of Geflügelhof Schönecke, game sommelier and hunter, member of the Supervisory Board

Ruth Staudenmayer (50) has been Managing Director of Geflügelhof Schönecke GmbH since 2011.

The company is known for its high-quality range of meat, sausages and delicatessen products. The focus is on regional and French gourmet poultry, German game and selected ham specialities. Together with co-manager Henner Schönecke, she represents the fourth generation in the family business. With more than 130 employees, the company serves two business areas: the operation of its own branches and weekly markets in the Hamburg metropolitan region and the production and trade of eggs.
Ruth Staudenmayer uses her energy primarily in the area of product diversity. As the person responsible for retail sales in the company's own branches and market shops, she maintains close contact with sales and tracks down trends and tendencies in the food sector.

Ruth Staudenmayer has been a certified wild sommelier since 2022. In this role, she not only trains her own employees, but also customers and, above all, hunters. After all, they are the ones who bring the venison to the market in the first place. On its own Instagram channel, it informs laypeople and experts alike about why venison is so valuable and how it can be prepared in a variety of ways without fear. Barbecue courses and cookery demonstrations are also part of the versatile game sommelier's portfolio.

As a trained cultural scientist, her focus is on the internal and external communication of the farm. Since the 1990s, she has learnt the craft of communication from scratch in various agencies and most recently in the PR and marketing department of a large German open-air museum and coordinates the entire external image of the family business, from product packaging to workwear, with great enthusiasm.

Membership of clubs and associations.
Since 2013 Representative of the district of Harburg in the plenary assembly of the IHK Lüneburg-Wolfsburg for the area of sales management

Vice President of the IHK Lüneburg-Wolfsburg since the 2018-2023 legislative period (to date)

Member of the Supervisory Board of Volksbank Lüneburger Heide eG (since 2024)


Stage show:

Friday, 31.01.2025 14.00 - 14.45:  Game sour meat in a jar


Johann Lafer


“I love game! The preparation is certainly challenging, but I want to share my knowledge with the public.”


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.


Johann Lafer - the celebrity chef:

Johann Lafer became known to the general public through numerous TV engagements. He began his unique TV career in the 80s on BR and SWR. With “Kerners Köche” on ZDF, he opened a new chapter in cooking shows on TV. The format “Lafer, Lichter, Lecker” became a ten-year success on ZDF. And as host of ZDF's “Küchenschlacht”, he is celebrating top ratings and a 10-year anniversary in 2018. He is a sought-after expert in the media on the topics of cuisine, the future of gastronomy, sustainability and the origin of our food and a popular guest on TV talk shows. His honest cooking and respectful approach to food have repeatedly confirmed his great success. Lafer has already published over 60 cookbooks, most of which have become bestsellers. His recipes are printed in numerous magazines.


Stage show:

Friday, 31.01.2025 12.30-13.45: Saddle of venison in a mushroom coat with strudel


Workshop:

Friday, 31.01.2025 16.30-18.00: Saddle of venison in a mushroom coat with strudel

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 uses almost everything from game. She likes to combine game meat with classic dishes.


At the Wildfoodfestival in Dortmund, she shows us cordon bleu of fallow deer saddle, homemade nut spaetzle and venison jus.


Stage show:

Saturday, 01.02.2025 14.00 - 14.45: Cordon bleu of fallow deer saddle, homemade nut spaetzle and game jus 

Sunday, 02.02.2025 14.00 - 14.45: Cordon bleu of fallow deer saddle, homemade nut spaetzle and game jus 


Markus Hofmann


Markus Hofmann is a passionate hunter and game sommelier. 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 formats 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, 02.02.2025 16.30-17.30: Nutria the new delicacy?


Workshop:

Friday, 31.01.2025 13:00 - 14:30: Making your own venison sausage
Sunday, 02.02.2025 13:00 - 14:30: Making your own venison sausage


  • Sausage seminar with REHZEPT

    Are you a sausage fan and are you passionate about cooking? Do you like trying out new things and want to be creative? Then the sausage seminar with Rehzept is the right experience for you! 

    Learn all about the ingredients, production and the secret of the perfect sausage.


    Markus Hofmann (REHZEPT) will give you a warm welcome at the start of your sausage seminar. After an initial briefing, you're ready to get started.


    The basics of sausage production will be explained to you in detail. And then it's really about the sausage: all the ingredients have to be chopped properly, salt and spices are weighed and added and, of course, you also have to handle the mincer. Today you work like a real butcher.


    Now the sausage also has to be filled into the natural casing, don't worry, we can do it together.

    Now the venison sausage belongs on the barbecue and together we will bring the venison sausage seminar to a close.

    In the future, you can make your own sausage for your barbecue party.

Gerd Brinker


Gerd Brinker (born 1971) is the operator of the ‘RedTeam’ on Instagram, a trained butcher and hunter since 2006.

- Professional hunting supply with mobile breaking station 

- Meat and game enthusiast 

- Founder and managing director of a game butchery (Herscheider Wildkammer) until its sale in 2018

- Seminar leader for game preparation and processing as well as sausage and ham production

- Game barbecue seminars

- Lectures on the topic of ‘Hygienic hunting route supply ’

‘ from A(al) to Z(ebra) I'll get everything ready for you in the kitchen’

Translated with DeepL.com (free version)


Stage show:

Thuesday, 28.01.2025 10.35 - 11.00: PIRSCH presents ‘Sausaging and smoking for domestic use’: Gerd Brinker - Wild breakfast meat

Friday, 31.01.2025 10.35 - 11.00:  PIRSCH presents ‘Sausaging and smoking for domestic use’: Gerd Brinker - Wild breakfast meat

Anton Maximilian Gunzner


Origin: Bittenbrunn near Neuburg on the Danube in beautiful Bavaria

Occupation: Trained chef and all-rounder in a family-run catering business

Why: Because it could hardly be fresher, closer and more sustainable and you have control over what happens to the product from start to finish. ‘Why wander far when the good is so close!’ (Goethe)


Stage show:

Wednesday, 29.01.2025 10.35 - 11.00: PIRSCH presents ‘Sausaging and smoking for home use’: Anton Gunzner - Wild Salsiccia

Thursday, 30.01.2025 10.35 - 11.00: PIRSCH presents ‘Sausaging and smoking for home use’: Anton Gunzner - Wild Salsiccia


Dr. Janine Brunner and Bastian Brunner


We are Dr Janine (veterinarian) and Bastian (professional firefighter) Brunner. Together we have been running the blog @vomWaldindenMund for 8 years, where we write about hunting, venison, recipes and everything that goes with it. We eat vilgan at home, which means we don't buy any meat products, but produce everything ourselves from the game we hunt. Away from home, on the other hand, we are low-maintenance and eat what's on the table. Above all, we want to reach other hunters with our content to inspire them to value their game, refine it themselves and present a positive image of hunting to the public. We live as a small family with our son Jonathan and our three hunting dogs in the Franconian Lake District.

We look forward to nice conversations with you at the Jagd und Hund, so feel free to contact us! 


Stage show:

Saturday, 01.02.2025 10.35 - 11.00: PIRSCH presents ‘Sausaging and smoking for home use’: Dr Janine Brunner and Bastian Brunner - Wild meatloaf

Sunday, 01.02.2025 10.35 - 11.00: PIRSCH presents ‘Sausaging and smoking for home use’: Dr Janine Brunner and Bastian Brunner - Wild meatloaf

Andreas Seel


Andreas Seel was born in 1971, trained as a chef in 1989, state-certified hotel manager since 2002 and master chef since 2003 

Teacher for specialised practice at the Julius Wegeler School since 2004

Absolute gourmet, advocate of good and sustainable food, curious and a lover and ambassador of good flavour, especially game meat

Specialist book co-author with the book ‘So einfach geht Wild’


Stage show:

Saturday, 01.02.2025 13.30 - 14.00: Confit venison knuckles

Sunday, 02.02.2025 13.30 - 14.00: Confit venison knuckles


Christoph Grabowski


Christoph Grabowksi is one of the most colourful figures on the German meat scene. On paper, he is a master butcher and meat sommelier, but in the minds of meat fans across Germany, he is the ‘meat whisperer’ who shares his knowledge as often as he can. Christoph Grabowski seems to be omnipresent on Facebook, Instagram and, above all, at meat events all over the country - so you can confidently call him the prototype of the meat influencer, because he reaches and positively influences more people than almost anyone else in the scene.


Respect for food

Appreciation through added value


Stage show:
Friday, 31.01.2025 16.30 - 17.30: Lecture - Respect for food, appreciation through value creation

Florian Conzen


Hunter - TV chef - restaurateur - chef - event professional

A true ‘Düsseldorfer Jung’, born and raised in the historic city centre with deep ties to his homeland.

A globetrotter with an interest in new cultures, perspectives and opinions.

Developed an affinity for cooking as a schoolboy ‘Because I didn't like the food at boarding school, I simply set up a cookery club.’


Previous stations

2006 Restaurant ‘Im Schiffchen’, Jean-Claude Bourgueil -2 Michelin stars

2008 Gerd Käfer ‘Alte Oper’

2009 Restaurant ‘Le Val d`Or’ Johann Lafers Stromburg -1 Michelin star

2012 Intercontinental Düsseldorf head chef and director

2014 - Jan 2025 Brasserie Stadthaus, partner and head chef, awarded by Gault Millau, Feinschmecker, Essberichte and others

Since January 2024 Restaurant Fischhaus in Düsseldorf


Stage show:

Sunday, 02.02.2025 12.30-13.30: California Roll from deer 


Workshop:

Sunday, 02.02.2025 15.30-17.00: California roll from roe deer