Crispy Rosemary Potato Triangles
Student Cuisine
Saddle of Venison with Quince-Rosemary Chutney
Main Course
Saddle of Venison with Herb Gnocchi and Orange-Red Wine Sauce
Main Course
Stuffed Pork Loin with Potato Roses and Pointed Cabbage
Main Course
Sous-Vide Beef Fillet
Main course
Salmon with Root Vegetables, Parmesan Soup and Chocolate Cupcake
Main course
Hearty Roast Pork with Brussels Sprouts and Sweet Potato
Main Course
Duck Leg with Honey-Orange Glaze
Main Course
Festive Roast Turkey with Cranberry Sauce
Main Course
Classic Fish Spice Blend
Spice Blend
Braised Venison Leg in Red Wine Game Stock
Main Course
Wild Boar Neck Steaks with Forest Mushroom and Potato Pan
Main Course
Venison Goulash with Dried Fruit
Main Course
Saddle of venison Preparation
Main course
Beef Filet with Savoy Cabbage and Seed Salad
Salad
Saddle of Venison with Fruity Rhubarb Note
Main Course
Bohemian Venison Roulades
Main Course
Rosmarinhähnchen
Hauptgericht
Hähnchengeschnetzeltes mit Rosmarin
Hauptgericht
Knusprige Ofenkartoffeln mit Rosmarin und Knoblauch
Hauptgericht
Gebackene Kartoffelhälften mit Knoblauch und Rosmarin
Hauptgericht
Schweinefilet mit Kräuterkruste und Schmorgemüse
Hauptgericht
Wildgulasch mit Waldpilzen
Hauptgericht
Hähnchenkeulen im Backofen
Hauptgericht