main course

furred game and feathered game

wild boar roast with Porto cream sauce

wild boar fillet St. Hubert

wild boar roast with game sauce of Liège

wild boar with plums in the Römertopf

pheasant à la Brabançonne

pheasant with braised chicory

pheasant with herb cream

pheasant with cream liqueur

marinated and stewed wild boar

hareback ‘arlequin’

deer with autumn fruit and port sauce

deer calf with chocolate sauce

deer medallions with blackberry sauce

doe steak with vegetable fries and autumn fruit

doe stew with fried medlar

vol-au-vent with partridge and truffle

partridge with pears and cranberry sauce

partridge with figs, cactus fruits and Noilly-Prat sauce

wild boar ragout

reindeer burgers with red wine sauce

deer roast 'grand veneur’

wild boar stew with parsnip

wild boar fillet with cranberry sauce

fillet roast of wild boar with salsify

glazed doe leg, honey and raspberries

deer steaks with Armagnac

wild boar steak with madeira truffle sauce

wild boar with mustard cream sauce

pheasant fine champagne

pheasant with apricots and marsala sauce

Creative Cooking

deer ragout with blueberries

menu

taste and tradition

the fiery passion

privacy policy

main course

furred game and

feathered game

wild boar roast with Porto cream sauce

wild boar fillet St. Hubert

wild boar roast with game sauce of Liège

wild boar steak with madeira truffle sauce

wild boar with mustard cream sauce

wild boar with plums in the Römertopf

pheasant à la Brabançonne

pheasant fine champagne

pheasant with apricots and marsala sauce

wild boar fillet with cranberry sauce

pheasant with braised chicory

pheasant with herb cream

pheasant with cream liqueur

fillet roast of wild boar with salsify

glazed doe leg, honey and raspberries

marinated and stewed wild boar

hareback ‘arlequin’

deer with autumn fruit and port sauce

deer steaks with Armagnac

deer roast 'grand veneur’

deer calf with chocolate sauce

deer medallions with blackberry sauce

deer ragout with blueberries

doe steak with vegetable fries and autumn fruit

doe stew with fried medlar

vol-au-vent with partridge and truffle

partridge with pears and cranberry sauce

partridge with figs, cactus fruits and Noilly-Prat sauce

wild boar ragout

reindeer burgers with red wine sauce

wild boar stew with parsnip

Click here and continue to the other main dishes

taste and tradition

Creative Cooking

the fiery passion

Click here and continue to the other recipes as a main course