Der perfekte Rehrücken ist ein klassisches Wildgericht, das oft zu besonderen Anlässen serviert wird. Doch wie gelingt dieser delikate Braten am besten? In diesem Artikel stellen wir Ihnen das Rezept für den perfekten Rehrücken vom Profikoch vor. Mit unseren Tipps und Tricks wird Ihr Gericht garantiert ein voller Erfolg!

Der perfekte Rehrücken vom Profikoch I Foodle – Food & Recipe

“Jemanden ist der perfekte Sonntagsbraten” - Cooking with Felmberg

For many families, Sunday is the day when they come together to enjoy a good meal. In the north of Germany, there is a belief that the perfect Sunday roast can make all the difference. It is believed by many that they have the ability to create this perfect meal, but it is also important to have support from a seasoned chef such as Felmberg. Today, they are both in the kitchen preparing the world-famous dish with the help of natural ingredients.

The ingredients for the dish were readily available, including red cabbage, potatoes, carrots, celery, apples, and onions. However, the main attraction was the deer meat that was freshly hunted by Michael Wollenberg, who is a passionate hunter. The meat was hung for a week to allow for it to tenderise for the perfect roast.

As they began preparing the ingredients, the chef noticed that Dina was making use of a lot of frozen ingredients, such as the prepackaged dough and sauces. Felmberg discouraged the use of such ingredients as they contain a lot of preservatives and would affect the overall taste of the dish. He suggested using fresh, local ingredients wherever possible as it would give a better taste to the final dish.

Michael began by testing the meat to ensure that the taste and texture were exactly as they desired. They also spent time removing the silver skins that are found on the meat in order to ensure perfect cooking. Michael then proceeded to season the meat with salt and pepper before pan-frying the meat.

Felmberg stressed that it was essential to cook the meat at the right temperature to get the perfect taste. He explained that different pieces of meat had varying thickness, and therefore they would require different cooking times. It was important to cook the thickest part first, followed by the thinner sections to ensure perfect cooking.

As the meat was cooking in the oven, it was time to prepare the sides. Dina was making her version of red cabbage, while the chef made his own from scratch. Dina added a touch of pre-packaged cranberries to her cabbage, while the chef opted for fresh cranberries and a dash of crème de cassis liquor. The chef also prepared a homemade gravy, which required boiling the bones and vegetables together to make the base. He then added wine to the gravy to perfect it.

Lastly, it was time to prepare the potatoes. Dina used pre-packaged potato mix, while the chef made his using roasted potatoes and bread crumbs. The chef also added a touch of nutmeg to his recipe to bring out the perfect flavor.

Once the cooking was complete, it was time to taste test the final product. Both dishes were cooked to perfection and had their unique twists. However, it was clear that the chef’s dish was a clear winner due to the use of fresh, local ingredients and the unique flavor combinations that he used.

Cooking with Felmberg was a perfect example of how good ingredients and the right cooking techniques can make all the difference in preparing an excellent meal such as the perfect Sunday roast. So, the next time you are planning to cook a meal, make sure to follow in the footsteps of the great chef and prepare only the best dishes for your loved ones.
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