Exotic Chicken Curry with Mango and Coconut
Main Course
Braised Haunch of Young Wild Boar with Forest Tips
Main course
Chicken-Vegetable-Curry-Stew with Processed Cheese
Soup
Savory Ground Meat Rolls in Baking Paper
Main course
Stuffed Veal Cutlets
Main Course
Venison Goulash, Hunter's Style
Main Course
Wild Boar Roast in Balsamic Fruit Sauce
Main course
Sous-Vide Beef Fillet
Main course
Exceptional Exotic Sauerbraten
Main Course
Crispy Schnitzel
Main Course
Curry Strips
Main course
Braised Veal Shank Milanese Style
Main Course
Pointed Cabbage Mincemeat Composition
Main course
Braised Beef Shoulder with Celery Potato Purée
Main Course
Hearty Game Meat Rolls in Dark Beer Sauce
Main Course
Duck Breast with Pearl Onions and Chocolate Duck Stock
Main course
Veal Saltimbocca with Sage and Prosciutto
Main Course
Venison Leg with Savoy Cabbage-Mushroom Side Dish
Main course
Gnocchi Pan with Sauerkraut and Bacon
Main course
Tagliatelle with Hare Ragout in Orange-Cream Sauce
Main course
Braised Beef Roast with Root Vegetables
Main course
Chicken Ragout with Roasted Potatoes
Main course
Creamy Chicken in Tomato-Cashew Sauce
Main Course
Beef Filet with Savoy Cabbage and Seed Salad
Salad