Chamois bake
Poached venison dumplings with a mushroom ragout
Seared venison fillet in brine (Alpine cuisine)
Poached venison dumplings with a mushroom ragout and fried potatoes
Spicy, game hearts (Alpine cuisine)
Wild boar leg wrapped in bacon with bread dumplings
Suure Mocke (marinated pot roast pork, Alpine cuisine)
Saddle of venison with a pepper crust
Rabbit with creamy sauce
Saddle of venison cooked in a salt dough with Alpine straw
Venison goulash
Venison meatloaf
Chamois lasagnette
Diced saddle of venison with vanilla
Venison skewers
Braised chamois collar
Venison steak with potato orzo pasta and lingonberries (Alpine cuisine)
Deer leg with rowanberry sauce
Boar rolls with cranberry marinade and dumplings
Hare stew with pappardelle
Roast groundhog with rosemary
Pheasant paillard with grapes
Austrian chamois stew
Chicken dumplings with chicken stew
Roast fallow deer tenderloin with creamy sauce and herb dumplings
Venison stew with red cabbage
Beef with mushroom sauce
Game stew
Roasted duck with quince
Pigeon breast with mushrooms and Camembert espuma
Wild roast chicken with a wild herb salad
Baked quail with apples and potato fritters
Wild boar goulash with pasta
Deer sirloin with creamy sauce
Game goulash with bohemian dumplings
Venison ragout with calvados cream, red cabbage and Spatzle (soft egg noodles from Swabia)
Venison ravioli with king trumpet mushrooms
Venison 'tonnato'
Stuffed roast wild boar
Poached saddle of venison being made
Game innards in a creamy Riesling sauce
Wild boar marinated pot roast
Wild boar belly confit with oeufs en meurette (eggs poached in red wine)
Wild boar roulade with piri-piri sauce
Chicken with mushrooms on white wine sauce
Game stew with mashed potatoes
A pigeon glazed with honey
Venison cheek in a red wine sauce with mashed potatoes
Dumplings with mushrooms
Wild boar greaves
Venison tartare
Duck confit with cucumber radish and orange slaw
Deer medallions with a herb crust and spiced pumpkin
Quenelles de volaille (poultry dumplings, France)
Roasted pork bites with black beer and apples
Wild boar dim sum being steamed and baked
Chicken fricassee with mushrooms
Mushroom and lamb stew
Roast venison with bread dumplings
Vension aspic with a lingonberry and mustard sauce
Pumpkin skewers with chicken and sesame seeds
Goose breast with apple sauerkraut
Small sausages stewed in black beer
Venison escalope with a creamy morel mushroom sauce with tagliatelle
Hare stew with Spatzle (soft egg noodles)
Saddle of venison Baden-Baden with chestnut spaetzle
Venison roulade with red cabbage and potato dumplings from Baden
Mushroom and celery with malabar pepper and mocha foam
Fallow deer goulash with gingerbread dumplings
Rabbit packages with pumpkins
Hare roulade wrapped in herb crepes
Game ragout with potato orzo pasta
Wild boar thick flank with bacon peas
Rack of wild boar with a wild mushroom strudel
Tagliatelle with wild mushrooms (chestnut boletus)
Venison medallions and sous-vide vegetables
Pigeon pot au feu with Maultaschen (Swabian ravioli)
Pork rolls with apple and horseradish
Wild boar cordon bleu
Venetian venison liver with sage
Guinea fowl terrine
Whole baked goose with apples
Roasted duck with apples
Goose breast with chanterelle mushrooms and roast potatoes
Duck ragout with homemade pappardelle
Pancakes with mushroom and turkey meat filling
Smoked meat baked in stuffing
Rabbit cooked with dried plums and cinnamon
Boar ragout
Saddle of venison wrapped in herb pancakes with potato orzo pasta
Venison rum cap with a horseradish and potato medley
Wildboar slow cooked with tuscan herbs
Deer leg with rowanberry sauce - step by step
Roast roe saddle in cabbage loaf
Pappardelle with game ragout
Venison ragout with Swabian egg noodles
Wild boar pie with mashed potatoes
Pumpkin caponata with chicken
Chicken on paprika sauce with gnocchi
'Hubertus' sauerbraten with red wine vinegar and lebkuchen
Duck with chestnut and apple stuffing and napkin dumplings
Crunchy Pumpkin Balls
Poached duck liver terrine with fig chutney
St. Martin goose with pottao dumplings and red cabbage
Venison sashimi with pepper caramel
Rabbit in mustard sauce with semolina gnocchi
Chicken inpepper and masala gravy
Stuffed pumpkins
Vegetable and meat curry with pumpkin
Beef neck with red wine sauce
Chicken in a sauce with forest mushrooms
Stuffed capon with chestnuts and chanterelle mushrooms
Venison meatballs
Venison steaks with a hazelnut crust and lingonberries
Small sausages with fried egg
Roast lamb with winter chanterelle wild mushroom sauce
Crispy pork flank in red wine with shallots
Bratwurst goulash
Pork tenderloin with red plums
Stuffed roast pork with apples
Roast turkey with herbs
Chicken baked in grapes
Guinea-hen (guinea-fowl) with mushroom filling
Guinea fowl breast with barley and herbs in a jar
Baked duck legs with pears
Braised venison roulade with pretzel dumplings and porcini mushrooms
Game pot au feu with Maultaschen (Swabian ravioli)
Boar rolls with cranberry marinade and dumplings - step by step
Roast sirloin in cream sauce with dumplings
Rabbit with creamy sauce and wholemeal dumpling
Crispy goose leg with pumpkin puree
Spaetzle with mushroom sauce
Saddle of chamois wrapped in bread
Venison steaks with a hazelnut crust and potato croquettes
Hungarian-style venison goulash
Porcini mushroom dumplings with stew
Goose legs with mushrooms and pumpkin puree
Chicken cutlets in beer batter
Spicy fried chicken
Chicken satay on a stick with peanut sauce
Meatloaf with pigeon and pistachio nuts
Roast turkey with orange glaze and side dish
Chicken breast baked with apples and walnuts
Pork goulash with entrails
Venison liver dumplings
Venison carpaccio with a wild herb salad
Ostrich and Mushroom Stroganoff with Cabernet Sauvignon
Chicken cutlets with chanterelles and tagliatelle
Meatballs with mortadella and pine nuts
Venison pot roast with glazed apple sous vide
Suckling pig in black beer with potato orzo pasta and creamy vegetables
Wild pork belly confit with oeufs en meurette in a pot
Braised leg of wild hare with tomatoes and beans
Wild boar medallions with baked black pudding and smoked broth potatoes
Fallow-deer medalions with cranberry sauce - step by step
Hare back with plum sauce
Honey pheasant with filling
Quail breast with cabbage, grapes and buckwheat
Leg of venison with elderberry sauce
Venison sausage with red cabbage salad in a walnut roll
Chicken breast with olive tapenade and pumpkin mash
Chicken legs with basil, coriander, chorizo and tomatoes
Roast quail with an apple curry vinaigrette
Dusseldorf mustard roast rabbit
Wild boar with cinnamon, fig confit and Brussels sprouts
Saddle of venison and a saffron glaze with mango hummus and chickpea croquettes
Tipsy deer with dumpling and chanterelles
Pheasant ragout with turmeric noodles
Dumplings with mixed mushrooms (seen from above)
Raw saddle of venison with spices
Young venison with a herb crust
Roasted leg of venison
Saddle of venison with Brussels sprouts leaves
Beef and onions with mashed celeriac
Irish stew
Roast veal with a saffron and pumpkin sauce
Saddle of venison 'Friedrichsruhe' with chanterelles and potato gratin
Goose breast with mashed sweet potatoes and sour cherry sauce
Game pie with green asparagus
Stuffed pheasant roulade in parchment paper
Suckling pig with black chanterelles and mozzarella
Stuffed pork neck cooked in milk with chestnuts and pistachio nuts
Puff pastry snail with wild boar head
Bavarian goose with apple red cabbage
Turkey bits in creamy sauce
Tikka masala with turkey and naan bread
Chicken pie with lentil salad and goat cheese
Rabbit meatballs with a tomato salsa
Pumpkin meat loaf with fried potatoes
Beef stew with parley gnocchi
Turkey rolls with roasted apples