Braised Venison Ragout with Forest Flavors
Main Course
Creamy Panna Cotta with Blueberry Compote
Dessert
Chocolate Fir Trees
Cake
Venison goulash with fruity note
Main course
Creamy Almond Flan
Sweet Dessert
Fallow Deer with Bacon Beans and Potato Slices
Main course
Hearty Vegetable Lentil Roast
Main Course
Italian Egg Cream
Dessert
Profiteroles with Chocolate Cream and Zabaione
Pastry
Braised Hare in Red Wine
Main course
Creamy Cheesecake
Cake
Hazelnut-Nougat Confection
Confectionery
Winterly Fig Apple Punch
Drinks
Pork Tenderloin Medallions in Peppercorn Cream Sauce
Main course
Spiced Homemade Doughnuts
Confectionery
Wild Boar Roast in Balsamic Fruit Sauce
Main course
Pork Tenderloin in Citrus Sauce
Main course
Nuremberg Elise Gingerbread
Biscuits
Spiced Orange Punch
Drinks
Stuffed Puff Pastry with Lentils and Mushrooms
Main course
Wild Boar Butter Confit
Spread
Nut Bundt Cake
Cake
Delicate Vanilla Crescent Cookies
Cookies
Game Ragout with Forest Berries
Main course