写真素材の検索結果

Braised rabbit legs with chestnuts

Braised rabbit leg with rosehip sauce

Braised chestnuts with vegetables

A table laid with a roasted leg of lamb, mushrooms, vegetables and wine

A roasted leg of lamb with herbs and apples

Lapin a La Moutarde (braised rabbit with mustard and cream, France)

A braised rabbit leg with polenta and spring vegetables

Boar cutlets with a mushroom dumpling

Rabbit with pearl onions braised in lavender served with potato orzo pasta

Braised rabbit legs with tagliatelle

Venison ragout with chocolate and Bohemian dumplings

Braised Rabbit with Rosemary Garnish

Rabbit cooked in cider with celery

Lapin a La Moutarde (braised rabbit with mustard and cream, France)

Boeuf Bourguignon (France)

Braised pork marrow bones with onions

Braised rabbit leg being made

Wild rabbit wrapped in bacon on a mixed leaf salad with blackberries

Beef stew with red wine and vegetables

Rabbit legs wrapped in bacon for Easter

Braised rabbit leg with artichoke hearts and potatoes

Mushroom soup with game dumplings

Wild boar with sliced quince and mashed potatoes

Roast pork and braised marrow bones on a rustic wooden table

Roast pork and braised marrow bones on a rustic wooden table

Chicken legs with chestnuts and apricots

Leg of cochon de lait with turnip puree and braised onions

Leg of rabbit with apple and stuffed onions

Pork simmered in red wine (Bavaria)

Venison Civet with chestnuts

Rabbit with grapes and olives

Boeuf bourguignon in a casserole dish

Rabbit in wine with vegetables

Rabbit Civet en saugrenee

Braised leg of rabbit with spicy oil, fennel and tomatoes

Lemon duck legs with braised quinces

Pumpkin and leek strudel with beetroot ragout (Switzerland)

Pumpkin and leek strudel with beetroot ragout (Switzerland)

Gnocchi with chestnuts, bacon and rocket

Utensils for making braised rabbit leg

Shepherd's pie with truffle oil

Stag and mushroom stew cooked with red wine and leeks

Rabbit a la provencale with lavender

Oven roasted venison

Leg of venison with Tyrolean bacon and pumpkin gnocci

Rabbit braised in white wine with carrots and chestnuts

A venison chop with a chestnut crust on a bed of mashed celeriac and Port wine cherries

Leg of lamb with chanterelle mushrooms and polenta

Roast goose with braised radicchio and pumpkin

Braised rabbit with sweet chestnuts

Venison cutlet with a chestnut crust on a bed of creamy cabbage

Braised beef with shallots, carrots and mushrooms

Rabbit leg with carrots and leeks

Butternut squash filled with beef and millet

Coniglio alla ligure (rabbit leg with herbs)

Leg of venison with rosemary, onions, leeks and carrots in a braising dish

Wild boar goulash with chestnut gremolata

Rabbit fricassee with mushrooms

Braised shoulder of venison

Braised oxen breast with horseradish (Austria)

Coniglio alla senape e cipolla (rabbit with mustard and onions, Italy)

Wild boar fillet with chestnut and Brandy puree

Goose liver parfait with dessert wine jelly and a glass of dessert wine

Braised rabbit leg with figs

A wild boar burger with rose hip relish

Ptarmigan legs with wheat risotto

Goat tagine with vegetables and rice

Meatballs and red wine

Rabbit with mushrooms in a white wine sauce

Ciniglio in umido (braised rabbit, Italy)

Hearty chestnuts with mushrooms (Italy)

Braised rabbit leg with figs in roasting dish

Alsation-style hotpot

Fillet of fawn with rosehip and kumquat sauce and finger-shaped dumplings

Hirschkarree mit Wacholderbutter

Hasenpfeffer (Hare stew) with pearl onions and mushrooms

Braised rabbit with potatoes

Hearty cabbage soup with beef roast, bread dumplings and vegetables (Austria)

Rabbit leg with shallots (stifado from Greece)

Rabbit with onions (Conill amb cebes, Majorca)

Fried venison steaks with buttered potatoes

Coq au vin with pumpkin

Roast venison with Tyrol bacon and bread dumplings

Rabbit in red wine with vegetables

Beef roulade in a red wine gravy with polenta

Milk sausage with savoy cabbage and noodles

Grilled rabbit legs

Leg of hare in a beer sauce with time and a Parmesan wafer

Stufato di coniglio (braised rabbit with polenta)

Hot-cold pheasant

Prime boiled beef with vegetables and horseradish sauce

Braised rabbit in mustard sauce & two glasses of white wine

Venison salad with white beans

A goose leg with sauerkraut and a potato dumpling

Goose legs with pumpkin risotto

Braised oxtail with Port wine gravy and mashed potatoes

Braised lamb shanks in vegetable stock

Beef stew with mushrooms and dark beer sauce served with a side of mashed potato

Venison chops with a mushroom crust and celeriac puree

Pumpkin stew with smoked pork

Liver pate with pistachios

Saddle of venison on a savoy cabbage medley

Venison with beetroot

Rabbit and mushrooms with mustard sauce

Shredded wild-boar shoulder on wine with plums

Rabbit in red wine with vegetables being made

Saddle of rabbit with figs

Maltese rabbit roasted with olives, rosemary and garlic

Tarte Flambee with apple, goat cheese, spring onions, rosmary and walnuts and Federweisser

Tarte Flambee with apple, goat cheese, spring onions, rosmary and walnuts and Federweisser

Tarte Flambee with apple, goat cheese, spring onions, rosmary and walnuts and Federweisser

Rabbit leg with a lime sauce and leek tagliatelle

Cheese and leek soup with meatballs

Lepre in civet (Italian venison braised in red wine)

Rabbit legs with fruit

Pear and leek pasta

Porcini mushroom dumplings with stew

Game ragout with colourful oven-roasted vegetables

Burgundy beef pot

Rabbit ragout in a pot

Braised leg of chamois

Roasted chicken breast with pumpkin, apple and onion

Rabbit in marinade with onions and herbs

Braised rabbit with carrots and onions

Braised rabbit with carrots and onions

Savoury braised rabbit with potatoes and bay leaves

Mushroom ragout with napkin dumplings

Pork cordon bleu with potatoes and spring onions

Braised rabbit in an anchovy and rosemary sauce

Pork ramen with mushrooms

Rabbit and prune savoury charlotte

Venison with leek and potato fritters

Pork goulash with chestnuts

Pappardelle con Lepre and tagliatelle with wild boar

Coniglio alle verdure in umido (rabbit with braised vegetables, Italy)

Braised lamb on celeriac puree with root vegetables

Rabbit with potatoes, sugar snap peas and carrots

Bavarian lamb shank in rosemary jus

Coq au vin

Venison fillet with a nut crust, red cabbage, pears and nuts

Saddle of venison with black truffles

Fillet of venison wrapped in Savoy cabbage with porcini mushroom egg noodles

Rabbit cooked with beer and prunes

Coq au vin in a roasting tin

Venison goulash with red wine

Duck pate with baked apple and rocket

Saddle of lamb fillet with herb sauce and diced potatoes

Wild boar goulash with red cabbage and napkin dumplings

Coniglio alla puttanesca (braised rabbit, Italy)

Pan-fried organic pork chops with apples,chestnuts and vegetables

Rabbit in mustard sauce

Red wine beef ribs with creme fraiche mash and apple salad

Pork fillet with braised cabbage and grapes

Sliced rabbit pate

Homemade minced meat schnitzel with puree, fried onions and side salad

Homemade Thanksgiving Pumpkin Soup in glass Bowl. Healthy eating concept.

Homemade Thanksgiving Pumpkin Soup in glass Bowl. Healthy eating concept.

Rabbit legs with sesame seeds on broccoli

Grilled rabbit leg with thyme

Rabbit in a mustard sauce with leek and thyme

Braised rabbit leg on salad with mashed potato

Braised rabbit with tomatoes, limes and chorizo, Spain

Small roast rabbit a la plancha

Coniglio alla salvia (rabbit roasted with sage)

Rabbit and prune civet

Braised duck with chestnuts and button mushrooms

Rabbit coated in breadcrumbs with sage,fennel and celeriac

Salad made from white sausage (Bavaria)

Rabbit in a mustard sauce

Pork escalope in a creamy chanterlle mushrooms and onion sauce

Pumpkin and onion quiche in a cob with bacon and cheese

Leg of hare with bacon and bay leaves

Braised rabbit

Bacon with beans, a pear and salted potatoes

Pork chop in mushroom sauce

Veal liver with red onions and pumpkin

Baked bangers with caramelised sriracha onions

Pork and onion stew with thyme

Braised quails with mushrooms served with a savoy cabbage medley

Braised wild boar

Glazed pork tenderloin with green cabbage and chestnuts

rabbit baranccini with olives

Ingredients for leg of vension with rosemary, onions, leek and carrots

Rabbit fillet wrapped in bacon with mashed potatoes

Roast venison wrapped in bacon on a silver tray (seen from above)

Venison medallions with cranberries and celeriac

Grilled white sausages braised in apple wine with apple mustard

Pigeon breast with fennel and fruits of the forest

Venison fillet with figs and berries

Roast goose with red cabbage and potato dumplings

Pork stew with apple and sage

Osso buco with herbs

French onion soup on marble surface

Turkey escalope with chanterelle mushrooms

Beef goulash with mushrooms and white wine

Chicken legs braised in wine, with carrots and thyme

Rabbit stew with tagliatelles

Roasted deer in red wine

Two portions of beef stroganoff with rice

Roast veal under the herb crust with cider apples