Sternen-Kraftbrühe
Suppe
Pork Loin in Port Wine Sauce
Main course
Pork Loin Roast in Madeira Sauce
Main course
Cinnamon Swirls from the Rolling Pin
Baking
Paris-Brest with Custard Cream
Cake
Saddle of venison medallions on wild garlic spaghetti
Main Course
Braised Veal Roast with Lemon-Herb Note
Main Course
Stuffed Pork Loin with Potato Roses and Pointed Cabbage
Main Course
Marinated Salmon with Dill-Mustard Dip
Finger Food
Asian Broth Fondue with Fish and Meat
Soup
Duck Breast on Red Cabbage with Polenta Parmesan Cream
Main Course
Saddle of Venison with Quince-Rosemary Chutney
Main Course
Hearty Meat Pie
Pastes
Roasted Filet Steak with Tarragon Sauce
Main Course
Saddle of Venison with Crayfish, Kale, Pumpkin Cream, and Blueberry Chutney
Main Course
Woodcock with Saffron Risotto
Main Course
Beef Roast with Cranberry Sauce
Sauces
Saddle of Venison with Fruity Rhubarb Note
Main Course
Wild Boar Rack with Pumpkin and Cream Cheese Board
Main Course
Duck Leg with Honey-Orange Glaze
Main Course
Stuffed Pheasant Breast Rolls with Wild Garlic and Swede Purée
Main Course
Wild Boar Roast with Chestnut Pears
Main Course
Braised Venison Leg in Red Wine Game Stock
Main Course
Fillet Medallions with Herb Dumplings and Onion Sauce
Main Course