Tagliatelle with Hare Ragout in Orange-Cream Sauce
Main course
Wild Boar Neck Steaks with Forest Mushroom and Potato Pan
Main Course
Venison Burger with Grilled Vegetables and Herb Quark
Main Course
Braised Venison Ragout with Sweet Potato Puree
Main Course
Woodcock with Saffron Risotto
Main Course
Hare Skewers in Pita Bread
Main Course
Stuffed Pheasant Breast Rolls with Wild Garlic and Swede Purée
Main Course
Seductive Venison Wellington
Main course
Venison Burger with Asparagus and Nasturtium
Finger Food
Pork Fillet Baguette with Wild Lingonberries
Finger food
Creamy Mushroom Chicken Composition
Main course
Hearty Tarte flambée with Figs and Pear
Pizza
Hearty Venison Goulash
Main Course
Venison Burger with Wild Garlic Pesto
Main Course
Mouflon Lamb Gyro Skewer
Main Course
Hearty Goulash in Red Wine
Main Course
Stuffed Jalapeño Bites with Pigeon Breast
Finger food
Crispy Mushroom Bites
Finger Food
Saddle of Venison with Crayfish, Kale, Pumpkin Cream, and Blueberry Chutney
Main Course
Wild Boar Steaks with Herb-Lime Marinade
Main Course
Wild Boar Rack with Pumpkin and Cream Cheese Board
Main Course
Saddle of Venison with Quince-Rosemary Chutney
Main Course
Wild Boar Roast with Chestnut Pears
Main Course
Festive Venison Roast in Red Wine Sauce
Main Course