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Venison steak with potato orzo pasta and lingonberries (Alpine cuisine)

Venison steak with potato orzo pasta and lingonberries (Alpine cuisine)

Wild boar leg wrapped in bacon with bread dumplings

Venison goulash

Poached venison dumplings with a mushroom ragout and fried potatoes

Spicy, game hearts (Alpine cuisine)

Venison steaks with a hazelnut crust and lingonberries

Roast groundhog with rosemary

Venison meatloaf

Venison tartare

Poached venison dumplings with a mushroom ragout

Seared venison fillet in brine (Alpine cuisine)

Saddle of venison cooked in a salt dough with Alpine straw

Saddle of venison cooked in a salt dough with Alpine straw

Venison stew with red cabbage

Vension aspic with a lingonberry and mustard sauce

Fallow-deer medalions with cranberry sauce - step by step

Chamois bake

Suure Mocke (marinated pot roast pork, Alpine cuisine)

Saddle of venison with a pepper crust

Venison steaks with a hazelnut crust and potato croquettes

Roasted duck with apples

Venison ravioli with king trumpet mushrooms

Chicken dumplings with chicken stew

Game stew with mashed potatoes

Roast sirloin in cream sauce with dumplings

Venison skewers

Venison carpaccio with a wild herb salad

Hare stew with pappardelle

Fallow-deer medalions with cranberry sauce

Pheasant paillard with grapes

Diced saddle of venison with vanilla

Roasted duck with apple stuffing

Wild boar belly confit with oeufs en meurette (eggs poached in red wine)

Bisonsteak mit Parmesanhippen

Stuffed roast goose with baked apples

Stuffed roast goose with baked apples

Roast venison with pears, Knopfle (soft egg noodles from Switzerland) and lingonberries

Whole baked goose with apples

Roasted duck with quince

Duck ragout with homemade pappardelle

Guinea-hen (guinea-fowl) with mushroom filling

Duck confit with cucumber radish and orange slaw

Chamois lasagnette

Braised chamois collar

Stuffed roast wild boar

Chicken baked in grapes

Poached saddle of venison being made

Fallow-deer medalions with cranberry sauce

Venison ragout with calvados cream, red cabbage and Spatzle (soft egg noodles from Swabia)

Game stew

Rabbit with creamy sauce

Saddle of venison wrapped in herb pancakes with potato orzo pasta

Pigeon breast with mushrooms and Camembert espuma

Wild roast chicken with a wild herb salad

Baked quail with apples and potato fritters

Leg of venison with elderberry sauce

Fallow deer back with cranberry sauce and poched pears

Wild boar greaves

Roast lamb with winter chanterelle wild mushroom sauce

Grilled venison steaks with an avocado and cream cheese dip

Venison steak with red cabbage salad and yellow beans

Capon stuffed with chestnuts and chanterelle mushrooms

Game ragout with potato orzo pasta

Venison meatballs

Sous vide partridge with grapes, barberries and birch wood ice cream

Guinea fowl terrine

Venetian venison liver with sage

Roast veal with blueberry sauce

Venison escalope with a creamy morel mushroom sauce with tagliatelle

Saddle of venison Baden-Baden with chestnut spaetzle

Roasted duck with apples

Roast turkey with herbs

Austrian chamois stew

Game innards in a creamy Riesling sauce

Wild boar marinated pot roast

Venison liver dumplings

Venison liver dumplings

Venison cheek in a red wine sauce with mashed potatoes

Roast turkey with orange glaze and side dishes

Roast turkey with orange glaze and side dishes

Roast turkey with orange glaze and side dishes

Chicken with mushrooms on white wine sauce

Chicken fricassee with mushrooms

A pigeon glazed with honey

Irish stew

Venison sausage with red cabbage salad in a walnut roll

Suckling pig with black chanterelles and mozzarella

Pumpkin skewers with chicken and sesame seeds

Goose breast with plum sauce

Venison rum cap with a horseradish and potato medley

Hare back with plum sauce

Pork tenderloin, sliced

Pigeon breast with sugar roots and lingonberry jus

Bavarian goose with apple red cabbage

US hanging tender medallions made in a Beefer with pickled pumpkin

Bistecca Fiorentina with radicchio trevisano

Venison 'tonnato'

Coq au vin with cointreau

Coq au vin

Venison medallions and sous-vide vegetables

Hungarian-style venison goulash

Venison sausages with lentil vegetables

Small sausages stewed in black beer

Wild boar roulade with piri-piri sauce

Roast turkey with orange glaze and side dish

Goose pierogi with cranberry sauce and rosemary

Gansebraten mit Sauce

Hare stew with Spatzle (soft egg noodles)

Rabbit packages with pumpkins

Hare roulade wrapped in herb crepes

Wild boar thick flank with bacon peas

Rack of wild boar with a wild mushroom strudel

Deer leg with rowanberry sauce

Boar rolls with cranberry marinade and dumplings

Boar rolls with cranberry marinade and dumplings

Roast fallow deer tenderloin with creamy sauce and herb dumplings

Venison sausage with celeriac puree, watercress and pickled walnuts

Grilled venison (dry marinated) with a mulled wine mop

Wild boar medallions with baked black pudding and smoked broth potatoes

Stuffed capon with chestnuts and chanterelle mushrooms

Wild boar cordon bleu

Venison rump with blueberries and sweetcorn creme brulee made in a beefer

Goose breast with chanterelle mushrooms and roast potatoes

Guinea fowl breast with barley and herbs in a jar

Baked duck legs with pears

Pancakes with mushroom and turkey meat filling

Suckling pig in black beer with potato orzo pasta and creamy vegetables

Salad with smoked game

Baked chicken with sweet chestnut filling

Young venison with a herb crust

Wild boar pie with mashed potatoes

Venison pot roast with glazed apple sous vide

Pork sirloin with lentil and pumpkin

Wildboar slow cooked with tuscan herbs

Chicken breast baked with apples and walnuts

Wild boar goulash with pasta

Grilled chicken skewers

Grilled duck with Chinese cabbage salad

Pappardelle with game ragout

Drunken lamb casserole

Venison thick flack with polenta and elderberry sauce

Autumn venison roulade with grapes, beetroot and walnuts

Baked mushrooms

Mushrooms in garlic butter

Dumplings with mixed mushrooms (seen from above)

Salmon trout with chanterelles

Goose breast with plum sauce - step by step

Leg of venison with elderberry sauce, mushrooms and mashed potato and carrot

Turkey in roasting pan

Creamy chicken with mushrooms

Game pie with green asparagus

Grouse with cannellini in tomato sauce

Baked pork roll with apples

Smoked pork with spaetzle and plum sauce

Small sausages with fried egg

Roasted leg of venison

Pickled saddle of venison

Pumpkin meat loaf with fried potatoes

Smoked meat baked in stuffing

Smoked meat baked in stuffing

Crispy pork flank in red wine with shallots

Bratwurst goulash

Pork rolls with apple and horseradish

Pork tenderloin with red plums

Stuffed roast pork with apples

Baked goose with apples and brussels sprout

Duck in herbs roasted with pumpkin

Roast venison with bread dumplings

Venison meatballs in a pan

Hanger steak made in a Beefer with chestnut puree and cauliflower

Cake with applesauce and frosting

Sheet cake with applesauce and icing

Duck with chestnut and apple stuffing and napkin dumplings

Baked with a snout and tail with quince compote

Roasted saddle of venison with wild asparagus

Braised shoulder of venison with caramelised pears

Saddle of venison with Brussels sprouts leaves

Venison ragout with Swabian egg noodles

Festive turkey for Christmas

Roast duck with beet cabbage

A steak with a coffee rub

A piece of fried beef

Beef steak

Raised game pie

Traditional georgian dish chicken in walnut bazhe sauce served on plate

Chicken in a sauce with forest mushrooms

Hefteig-Falltkuchen mit Zimtzucker in Porzellanform (Aufsicht)

Goose liver prepared on red wine with apples

Duck in herbs roasted with pumpkin

Goose legs with mushrooms and pumpkin puree

Gegrillter Wachtel auf Bulgur

Dry-aged saddle of Hereford ox made in a Beefer

Rump steak with cubeb pepper, pumpkin wedges and black nuts

Duck legs with dried plums

Chicken with bacon roasted on beer

Baked chicken with sweet chestnut stuffing

Wild goose with an apple and chestnut stuffing

Goose legs with wine grapes and olives

Venison liver, kidneys and heart in a creamy wild mushroom sauce with a potato rosti