Vegetable Pan with Chicken
Main Course
Saddle of Venison with Quince-Rosemary Chutney
Main Course
Chicken Breast in Honey-Soy Marinade
Salad
Hearty Venison Goulash
Main Course
Fine Tartare of Game and Fish
Appetizer
Pork Tenderloin Medallions with Pumpkin Seed Crust and Green Bean Vegetable
Main Course
Venison Burger with Grilled Vegetables and Herb Quark
Main Course
Hearty Beef Goulash
Soup
Wild Boar Cutlet on Potato Rösti with Creamy Wild Mushroom Sauce
Main Course
Stuffed Turkey Rolls in Cream Sauce
Main Course
Lemon-Garlic Chicken
Main Course
Roasted Filet Steak with Tarragon Sauce
Main Course
Chili con Carne
Main Course
Saddle of Venison with Crayfish, Kale, Pumpkin Cream, and Blueberry Chutney
Main Course
Festive Roast Turkey with Cranberry Sauce
Main Course
Beef Schnitzel in Spicy Sauce
Sauces
Venison Goulash with Dried Fruit
Main Course
Indian Chicken in Butter Sauce
Main Course
Braised Venison Ragout with Sweet Potato Puree
Main Course
Woodcock with Saffron Risotto
Main Course
Meatballs with Asparagus in Cheese Sauce
Main Course
Lasagna Pan with Cream Cheese Sauce
Student Food
Bohemian Venison Roulades
Main Course
Pheasant Breast on Salad with Oyster Mushrooms
Salad