Braised rabbit in an anchovy and rosemary sauce
A hamburger with scamorza and basil pesto
A rosemary cappuccino with a rabbit skewer
Rabbit in mustard sauce
Rabbit fricassee
Venison medallions wrapped in bacon
Rabbit roulade with rosemary and pine nuts
Ciniglio in umido (braised rabbit, Italy)
Raw rabbit meat in a marinade
Close up of empty gravy boat
Braised Rabbit with Rosemary Garnish
Roast veal wrapped in ham with rosemary
gravy boat
grave boat
Rabbit with mushrooms in a white wine sauce
Insalatina di sedano con gamberi rossi (celery salad with prawns, Italy)
Stuffed sardines with rosemary
Rabbit salad with spinach
Rabbit stew with tagliatelles
Rabbit in an Oriental-style spice crust with grapes
カツカレー
Stuffed anchovies with rosemary
Hare backbone with summer fruit,red wine sauce and rosemary
Coniglio alle verdure in umido (rabbit with braised vegetables, Italy)
Duo of rabbit with broccoli biscuits
Rabbit with rosemary and wine sauce
Plate of meat with roasted vegetables
Braised leg of rabbit
Chicken skewers with rosemary and sauces
Maltese rabbit roasted with olives, rosemary and garlic
Harissa chicken with vegetables
Warm artichoke salad with rabbit and a vegetable vinaigrette
Saddle of rabbit in a lemon marinade with olives
Crispy roast pork filled with herbs
Leg of hare in a beer sauce with time and a Parmesan wafer
Coniglio farcito agli aromi (rabbit filled with herbs, Italy)
Rosemary Marinade in a Bowl with a Basting Brush
Meatballs
Marinated rabbit fillet with rosemary, pink peppercorns and orange zest
Aubergine and chickpeas roulade with coriander and rocket
Grilled Fig Sundaes with Balsamic Fudge
Homemade cannelloni with braised salsiccia
Tagliatelle alla bolognese (Ribbon pasta with meat sauce, Italy)
Baked veal marrow on white risotto and balsamic vinegar
Leg of hare with bacon and bay leaves
Smoked suckling pig cheeks with pearl barley risotto
Potato Wrapped Cannelloni with Braised Beef Filling, Red Wine Sauce and Truffle Mushrooms
Wild boar with sliced quince and mashed potatoes
Weisswurst carpaccio with parsley-mustard pesto
Saddle of lamb with a lemon sauce
Lamb chops with rosemary
Braised rabbit leg with rosehip sauce
Reginette with pork ragout and tomatoes
Rack of lamb with dumplings and a fennel salad
Mini rabbit terrines
Tagliatelle with courgette sauce
Braised leg of lamb with sauce pan on chopping board
Rack of lamb with a Guinnes foam sauce and mushy peas
Lapin a La Moutarde (braised rabbit with mustard and cream, France)
Sformatini di peperoni (Red pepper flans with anchovy sauce, Italy)
Savoury braised rabbit with potatoes and bay leaves
Braised veal roulade with peas, ricotta and green beans
Chateaubriand with fennel
Saddle of lamb with a thyme and olive crust on vegetable tartare
バンバンジー
Stuffed duck breast braised in red wine
Rabbit with pearl onions braised in lavender served with potato orzo pasta
Braised rabbit and mutton ragout with lentils (Italy)
Rabbit skewers with rosemary and tomato
A place setting with a fabric napkin
Braised rabbit with olives and rosemary
Pork roulade filled with herbs and eggs
Chicken leg with braised vegetables
Braised beef with mashed potatoes and ceps
Roast veal in an anchovy sauce
Rabbit wrapped in bacon with pumpkin and rosemary
Smooth pate with pickled vegetables and rosemary
Provencal-style tomatoes stuffed with anchoyade
Stuffed turkey breast with pomegranate seeds
Maccheroni con pomodorini acciughe e basilico (pasta with cherry tomatoes and anchovies, Italy)
Spaghetti Bolognese
Baby leaf spinach with cheese sauce and flaked almonds
Beef timbale with carrots, white wine and coriander
Duck with a honey glaze and sauce served with berries, black salsify and savoy cabbage
Lamb sirloin with a herb crust
Roast smoked pork with gravy, sauerkraut and mashed potatoes
Lamb with a mustard and herb crust
Veal medallions with an aubergine bake
A rosemary lamb cutlet with glazed apple and onion slices
Herb foam cappuccino with stuffed morel mushrooms
Nut-encrusted lamb with garlic mashed potatoes and rosemary
Char wrapped in vegetables on a fresh chive sauce
A saltimbocca tower being drizzled with sauce
Rabbit ragout with herbs
Veal sacks with burrata and anchovies
Rabbit a la provencale with lavender
Slowly braised cacciatora chicken with green beans
Saddle of rabbit with a spaghetti salad
Wild rabbit wrapped in bacon on a mixed leaf salad with blackberries
Vanilla ice cream with salted butter caramel sauce and walnuts
Three different sauces
Braised chicken with fennel and endives on white
Roast duck with gravy and vegetables
Venison fillets with cherry sauce and a herb salad
Meat plate with domed cover and sauce-boat
Troccoli con acciughe e arancia (Italian paata with anchovies and orange)
A roasted rack of lamb with rosemary
Braised rabbit legs with chestnuts
Rabbit ragout in a pot
Poached trout with watercress salad
Zander fillet on creamy cabbage in a pepper sauce
Stuffed jalapenos with a xocolatl dip
Hot tomato and chili sauce
Grilled pork chop with coriander and chili vegetables
Braised basil potatoes
Pork eescalopes with an anchovy sauce
Gravy
Polpettine speziate e frittelle di pane (spicy meatballs with bread fritters, Italy)
Veal fillet with vegetable spaghetti
Iberico sausage with saffron sauce and Sobrassada-Potato tart
とんかつソース
Beer-braised beef
Coniglio in umido (Stewed Rabbit, Italy)
Coniglio alla ligure (rabbit leg with herbs)
Leg of rabbit with apple and stuffed onions
Braised leg of rabbit with spicy oil, fennel and tomatoes
Herb quark with vegetables
Overhead of cider-braised pork chops with thyme
Rosemary on top of a bowl
Lepre in civet (Italian venison braised in red wine)
Maccheroni alla nduja (pasta with tomato sauce, spicy sausage and basil, Italy)
A sprig of rosemary in a white bowl on a white plate
Yeast dough for focaccia with rosemary and thyme in a bowl
Braised beef with tagliatelle
Rabbit pot roast with tomatoes and rosemary
Beef roulade filled with vegetables, tomato sauce and grilled corn cobs
Leg of goose with wholemeal bread dumplings
Fresh sage leaves, close-up, part of, selective focus
Fresh sage leaves in wooden container, close-up, part of, selective focus
Szechuan style chicken
Rabbit with olives and rosemary in roasting dish
Apple and quark strudel with whipped cream and vanilla sauce
Homemade rosemary oil
Flambeed pepper steak with rosemary
Raw rabbit with rosemary on a wooden chopping board
Stuffed pork fillet with figs, hazelnuts and pesto
Green asparagus with dumplings
Cervelat dumplings on tomato sauce
Tortellini filled with alpine cheese on a leek medley with red wine jus
Tonbara no Nimono (boiled pork belly, Japan)
Preserved mozzarella with rosemary and tomatoes
Oat crust chicken with bell pepper and salad
A miso hamburger with fried ramen noodles
Ginger ale pork ribs with pear and fennel
A lamb kebab on a plate against a white background
ラムチョップ香草焼き
Salsiccia with porcini mushrooms and risotto with white truffle butter
Roast rack of lamb with parsley and garlic on platter
Asian still life
Fried scallops on oriental vegetable noodles
Oven-baked fish with watercress cream
Venison leg with king trumpet mushrooms and bok choy
Lamb meatballs on yoghurt and peppermint sauce with mint pesto and couscous
Serving of Lasagna with Meat Sauce and Cheese; White Background
Lamb ribs spiced up with corn and red onion slaw
Anchovies preserved in salt
Pizza with braised lamb and anchovies
Lemongrass Chicken Wraps with peanut sauce
Braised legs of hare with sweet and sour sauce
Dried rosemary in a bottle
Potato wedges with garlic, salt and herbs
Bulgarian rice meat
Fillet of pork with mustard vinaigrette sauce
Creamy gravy
Spaghetti with tomato and anchovy sauce and olives
Whole-grain macaroni with tomato sauce
A hazelnut dip with hazelnuts and rocket
Celerisotto (celery risotto without rice, France)
Ravioli al profumo di maggiorana (ravioli with marjoram, Italy)
Roast pork chops with a side of vegetables and mint leaves
Carpaccio (slices of raw beef with capers and Parmesan cheese, Italy)
Cod with rosemary on broccoli puree
スープカレー
Saltimbocca alla romana
Still life of roast chicken with brussel sprouts and carrots
Stuffed roast chicken with a pepper medley
Beef fillet with blue cheese and a cherry Port wine sauce
Rack of lamb fillet with thyme & mustard crust & gnocchi
Chocolate sauce drizzling over chocolate pancakes with poached pears
Braised rabbit with balsamic shallots and purple mashed potatoes on a bed of aubergines for Easter
Pink saddle of lamb with caramelised garlic in a potato ring
Lamb chops with a mustard, cheese and sage crust