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
Festive Wild Duck Feast
Main Course
Wild Boar Roast with Chestnut Pears
Main Course
Venison Burger with Wild Garlic Pesto
Main Course
Hearty Beef Goulash
Main Course
Hearty Goulash in Red Wine
Main Course
Cauliflower Curry with Coconut
Main Course
Braised Venison Leg in Red Wine Game Stock
Main Course
Baked Potatoes with Chanterelles
Main Course
Fillet Medallions with Herb Dumplings and Onion Sauce
Main Course
Chicken in Creamy Spinach Parmesan Sauce
Main Course
Venison Liver with Balsamic Onions
Main Course
Seductive Venison Wellington
Main course
Smashed Potatoes with Braised Mushrooms
Main course
Zoodles with Oven Vegetable Sauce
Main Course
Cabbage Steak from the Baking Sheet
Main Course
Chicken Spring Onion Pan with Apricots
Main course
Pan-Fried Chicken Breast with Vegetables and Mustard Sauce
Main Course
Stuffed Bell Peppers with Cheese Filling
Main course
Meatballs Gyros-Style with Tzatziki
Main course
Palak Paneer - Indian Spinach Curry
Main Course