Rye-Sotto with Nutria and Grilled Pears
Main course
Apple Tart with Butter Flavor
Tart
Venison Leg with Savoy Cabbage-Mushroom Side Dish
Main course
Creamy Spelt Flour Soup
Soup
Caramelized Onion Confit with Star Anise
Spread
Apple Pie with Lingonberries
Cake
Creamy Potato-Chicory Soup
Soup
Venison Goulash Hunter-Style
Soup
Bean and Sweet Potato Stew
Soup
Red Beet Risotto with Herb Cream Cheese
Main Course
Red Beetroot Cream in a Glass with Walnut Caramel
Salad
Marzipan Apple Cake
Cake
Fallow Deer with Bacon Beans and Potato Slices
Main course
Braised Hare in Red Wine
Main course
Creamy Mushroom Soup in Rye Bread
Soup
Apple Crumble Cake
Cake
Creamy Sweet Potato Soup with Chili Shrimp Skewers
Soup
Apple Sauce with Caramel Note
Dessert
Hearty Tarte flambée with Figs and Pear
Pizza
Game Ragout with Forest Berries
Main course
Wild Boar Loin with Roasted Potatoes and Broccoli
Main Course
Duck breast strips in fine red wine sauce
Main course
Persimmon Composition with Feta and Pomegranate
Salad
Saddle of Venison with Herb Gnocchi and Orange-Red Wine Sauce
Main Course