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Saddle of venison 'Friedrichsruhe' with chanterelles and potato gratin

Porcini and potato gratin with venison

Braised venison shoulder with a pumpkin and potato gratin

Saddle of venison with a hazelnut crust and pear and potato gratin

Fallow-deer medalions with cranberry sauce

Fallow-deer medalions with cranberry sauce

Tipsy deer with dumpling and chanterelles

Venison pot roast with glazed apple sous vide

Saddle of venison in a porcini mushroom coating with red cabbage jus and boysenberry crisps

Badger ragout with a celery and potato gratin al forno

Marinated knuckle of wild boar with potato gratin and baby carrots

Saddle of venison with a pepper crust

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

Roast roe saddle in cabbage loaf

Venison cheek in a red wine sauce with mashed potatoes

Diced saddle of venison with vanilla

Poached saddle of venison being made

Saddle of venison a la Baden-Baden with chanterelles

Saddle of venison Baden-Baden with chestnut spaetzle

Pumpkin and potato gratin

Saddle of venison cooked in a salt dough with Alpine straw

Saddle of venison cooked in a salt dough with Alpine straw

Saddle of venison wrapped in herb pancakes with potato orzo pasta

Boar sugo with pappardelle

Poached venison dumplings with a mushroom ragout

Poached venison dumplings with a mushroom ragout and fried potatoes

Saddle of venison with spicy damsons and cassis sauce

Braised venison roulade with red cabbage and mashed potatoes

Venison goulash

Venison meatballs

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

Venison stew with red cabbage

Leg of venison with elderberry sauce

Herb venison chops with tagliatelle and creamy chanterelles

Venison steaks with a hazelnut crust and lingonberries

Venison escalope with a creamy morel mushroom sauce with tagliatelle

Venison rum cap with a horseradish and potato medley

Saddle of venison with kale, kale flowers and yoghurt sauce

Poached saddle of venison with a trio of chard

Pork chop with potato gratin

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

Saddle of venison and a saffron glaze with mango hummus and chickpea croquettes

Deer leg with rowanberry sauce

Roast fallow deer tenderloin with creamy sauce and herb dumplings

Deer sirloin with creamy sauce

Braised venison roulade with pretzel dumplings and porcini mushrooms

Venison goulash 'all in' with potatoes

Saddle of venison in a peanut crust with ginger and orange confit

Rack of lamb with herb crust and potato gratin

Frische Muscheln auf Eis

Venison 'tonnato'

Venison boeuf bourguignon

Grilled venison steaks

Fig gratin with red wine ice

Venison medallions and sous-vide vegetables

Beef ragout with gratinated potatoes

Fallow-deer medalions with cranberry sauce - step by step

Deer leg with rowanberry sauce - step by step

Deer medallions with a herb crust and spiced pumpkin

Venison steaks with a hazelnut crust and potato croquettes

Fried venison liver on a dandelion salad with strawberries

Venison thick flack with polenta and elderberry sauce

Autumn venison roulade with grapes, beetroot and walnuts

Ahrtal marinated pot roast venison with steamed apple wedges

Venison fillet breaded in buckwheat with fromage blanc egg noodles

Venison fillet breaded in buckwheat with fromage blanc egg noodles

Herb venison chops with tagliatelle and creamy chanterelle mushrooms

Venison osso buco on a savoy cabbage medley

Venison fillet with pears, beans, parsley root and candied walnuts

Venison liver in pomace cream with Gravenstein apples

Grilled venison steaks with an avocado and cream cheese dip

Grilled venison (dry marinated) with a mulled wine mop

Venison served with nut gnocchi with mushrooms, butter and sage

Venison steak with red cabbage salad and yellow beans

Chicken liver pate

Slices of boiled venison shoulder with an asparagus and radish salad

Apple Pancakes with cinnamon mascarpone

Spiced poached pears with crystallised walnuts

Wild boar pie with mashed potatoes

Sweet potato and apple gratin with damson ice cream and potato straw

Venison skewers

'Hubertus' sauerbraten with red wine vinegar and lebkuchen

Pickled saddle of venison with kohlrabi salad

Beef roulade sous vide filled with dried fruit and bacon

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

Mashed potato bake with minced chicken fillet

Boiled beef with Vermouth sabayon

Sous vide pheasant with pumpkin and apple vinegar vinaigrette

Marinated raw venison goulash

Seared venison fillet in brine (Alpine cuisine)

Saddle of venison with Brussels sprouts leaves

Bisonsteak mit Parmesanhippen

Autumn menu from North Rhine-Westphalia

Pumpkin panna cotta with braised pork cheek

Saddle of venison with Mediterranean vegetables

Birnen-Clafouti

Blackberry, pear and white chocolate crumble

Cranberry clafoutis

French toast with roasted apple wedges

Potato gratin

Roast groundhog with rosemary

Game stew with mashed potatoes

Tj舁kn�l (roast elk, Sweden) in a spicy broth with potatoes au gratin

Venison meatloaf

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

Venison ragout and venison fillets with celery and potato puree

Pickled saddle of venison

Venetian venison liver with sage

Stuffed Hokkaido pumpkins with potato gratin and mushrooms

Stuffed Hokkaido pumpkins with potato gratin and mushrooms

Sweet cannelloni with apple and cinnamon filling

quetsch plum crumble

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

Venison ravioli with king trumpet mushrooms

Pigeon breast tournedos with truffles and savoy cabbage

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

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

Venison sausage with red cabbage salad in a walnut roll

Fried, battered apples with raisins and white bread

Saddle of venison with pointed cabbage and chorizo oil

Gratinated figs with goat's cheese made in a Beefer

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

Lorbeer-Hahnchen mit Trauben

Pumpkin curry with chicken

Roasted saddle of venison with wild asparagus

Game liver parfait in a flip-top jar

Hare roulade wrapped in herb crepes

Rack of wild boar with a wild mushroom strudel

Salat mit Pute, Birnen und Pekannussen

Tagliatelle with porcini mushroom and pumpkin sauce, and sausage

Saddle of venison with pointed cabbage, rowan berries and cashew nuts

Venison with mustard quince and salsify

Chamois bake

Suure Mocke (marinated pot roast pork, Alpine cuisine)

Wild boar leg wrapped in bacon with bread dumplings

Spicy, game hearts (Alpine cuisine)

Beef with mushroom sauce

Boar rolls with cranberry marinade and dumplings

Boar rolls with cranberry marinade and dumplings

Fallow deer goulash with gingerbread dumplings

Rabbit with creamy sauce

Beef with mushroom sauce

Granny Smith and cinnamon crumble

Crumble with pears and berries

Plum cobbler with mulled wine

Pear and coconut crumble with with double-thick cream

Pear clafoutis with crTme anglaise

Saddle of venison with potato turnovers and blueberries

Venison roulade with red cabbage and potato dumplings from Baden

Roasted leg of venison

Roast venison with fondant potatoes and red cabbage

Smoked salmon and potato gratin

Saddle of veal with a selection of sweet potatoes and yuba

Gratin-topped coq au vin

Calvados-Apfel mit Eiskugel

Buchteln (baked, sweet yeast dumplings) with rowanberries

Apple Beignets with Caramel Sauce

Chestnut triamisu in glasses (vegan)

Pumpkin Trifle

Apple sauce with cream and a speculoos biscuit

Caramel panna cotta with chocolate and hazelnuts

Blancmange with thyme and a horned violet

Pumpkin mousse on a porcini mushroom carpaccio with an autumnal salad and crispy unleavened bread from South Tyrol

A fig in strudel pastry on fig and honey compote

Glazed mirabelles with crispy almond sticks and wine jelly

Apple rose tartlets

Roast venison with bread dumplings

Venison ragout with Swabian egg noodles

Kokosmakronen

wood grouse in white wine with savoy cabbage

Butter bean puree with chicken

Roast pork with mushrooms

Tripe savarin with porcini mushrooms

Pear compote with cinnamon

Roasted figs

Sweet crumb noodles with applesauce

Caramelised apples with cinnamon and pistachio nuts

Vegan cooking for Christmas: gratin with saffron, apples, pine and gratin with potatoes and onion

Marinated sausages with potato gratin

Gegrillter Wachtel auf Bulgur

Beef ribs with vegetable sauce and barley groaths

Chicken in almond cream with tagliatelle

Roast beef with Yorkshire pudding

Roast beef with Yorkshire pudding

Saddle of venison with a Port and truffle sauce and mashed apples and potatoes

Mussels au gratin

Oven-roasted saddle of venison with lingon berry pears

Pigeon breast with braised chicory and mashed potatoes

Roasted chicken with a walnut crust and potato wedges

Game liver with fried potatoes

Roast game with side dishes

Beef roulades with mashed potatoes

Venison skewers

Chicken cutlets with chanterelles and tagliatelle

Venison tartare

Tagliatelle with venison bolognese

Hungarian-style venison goulash

Wagyu beef medallions on poached asparagus

Rabbit back (saddle) on mustard

Tipsy red wine pear with sabayon and caramel ice cream