Restaurant 'Steakhouse Meat & Wine', Odessa Based in 1998

First part of lesson was devoted to deer steak with potatoes Anna with port wine sauce and fresh red currants.

Pupils cooked marinade with brown cane sugar, juniper berries, salt and pepper. Then potatoes Anna (waxy type) was cut into slices with a mandolin grater and fried in pan and bake at 205 S. Marinated deer steak were roasted in Josper.

The second part of the class was devoted to cooking pheasant ballantine in a soft cooker. The dish was slightly frief in a pan and served with a sauce made with fresh cherries and swiss olive oil DOP.