Grilled Peaches with Game Liver Mousse
Finger food
Venison Goulash from the Dutch Oven
Main Course
Noodle Tomato Bake with Coconut and Peanuts
Casserole
Rack of Lamb with Herb Crust and Onion Confit
Main course
Make dried meat yourself
Fingerfood
Cold Cucumber Avocado Soup with Wild Herbs
Soup
Hearty Game Stew
Soup
Ribbon Noodles with Poultry in Cranberry Sauce
Student Cuisine
Hearty Cabbage Stew with Meat
Soup
Wild Boar Sausage Cake
Cake
Stewed Wild Boar with Black Olives
Main course
Layered Wild Boar Neck with Smoked Bacon
Main course
Traditional Manchego Gazpacho with Game
Soup
Autumnal Pork Roast with Chestnuts
Main course
Pumpkin Cheese Pies with Honey Mushrooms
Finger food
Creamy Pasta with Forest Mushrooms
Student Cuisine
Stuffed chicken with aromatic rice
Main course
French Game Spice Mixture
Spice Mixture
Fine Tartare of Game and Fish
Appetizer
Stuffed Bell Peppers with Chicken and Wild Rice
Casserole
Wild Boar Goulash
Main course
Wild Meat Salad
Salad
Venison Liver Dumplings in Strong Broth
Soup
Stuffed Wild Boar Cutlets in Pretzel Breading
Main Course