Wild Boar Steaks with Herb-Lime Marinade
Main Course
Festive Roast Goose
Main Course
Hare Skewers in Pita Bread
Main Course
Turkey Strips with Pineapple
Main Course
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
Poultry breast with fruity rhubarb relish
Main course
Noble Meat and Seafood on Homemade Pasta
Main course
Seductive Venison Wellington
Main course
Savory Potato-Vegetable-Pan
Main course
Braised Veal Shoulder with Herbs
Main course