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Roast veal in milk with honey-glazed apples

Roast veal with nut marsala sauce

Roast veal with blueberry sauce

Roast veal with a saffron and pumpkin sauce

Roast veal with walnuts and vanilla pears

Roast veal with porcini mushrooms and potato cubes

Roast veal in a pistachio crust with orange sauce

Roast veal with sweet and sour port wine onions

Glazed roasted veal with beer and honey-mustard

Roast veal in an anchovy sauce

Roast veal with a salt crust with chimichurri sauce

Stuffed onions from the oven with minced veal and salsiccia

Roast veal under the herb crust with cider apples

Veal head with langoustine and herb espuma

Meatballs with chestnuts and grapes

Stuffed roast veal with omelette and ham

Veal escalope with grapes

Venison pot roast with glazed apple sous vide

Braised roasted veal with onions

Suckling pig with black chanterelles and mozzarella

Semolina dumplings with apple slices

Roasted pork bites with black beer and apples

Pork rolls with apple and horseradish

Porcini ravioli in lemon-thyme butter with veal medallions

Duck with a honey glaze and sauce served with berries, black salsify and savoy cabbage

Kalbsvogerl (mini Austrian veal roulade) with must cream and green dill noodles

Two raw veal cutlets with a knife

Deer sirloin with creamy sauce

Braised veal roulade with peas, ricotta and green beans

Roast veal roulade filled with olives, capers and dried tomatoes

A pigeon glazed with honey

Tripe savarin with porcini mushrooms

Pork fillet with apple and mustard sauce

Coq au vin

Pancakes with appels, cream and honey

Quince chutney in a porcelain tureen

Cream of pear wedge and kale rabi with smoked fat cheek

Apple pork stew with sour cream

Sous-vide veal ribs with sweetcorn and lemon jelly

Pork tenderloin with crocquettes and pear chutney

Coconut and chilli pork stir fry

Beef with mushroom sauce

Beef with mushroom sauce

Apple chutney

Mustard-crusted veal roast with red cabbage slaw

A fig in strudel pastry on fig and honey compote

Creamy veal escalope with mushrooms

Roast veal stuffed with potatoes and bacon

Filet mignon with Melfor sauce

Boar rolls with cranberry marinade and dumplings

Boar rolls with cranberry marinade and dumplings

Roast veal with provencale herbs and ratatouille

Honey pheasant with filling

Apple oatmeal cake with honey

Biskuitrolle mit Vanillecreme

Vegetable and meat curry with pumpkin

Iberico pluma with mango made in a Beefer with Styrian apple salad

Roast pork with apples

Pork belly (flitch) shashlik with caramelized apples

Baked pork roll with apples

Meatballs with apples

Stuffed roast pork with apples

Stuffed veal breast

Low-calorie Viennese escalope with cucumber salad

Apple sauce with cream and a speculoos biscuit

Roast lamb with winter chanterelle wild mushroom sauce

Roast fig tartines with ham and honey

Seared veal scallopini, green lentils and bacon

Seared veal kidneys with oyster mushrooms

Autumnal mushroom dumplings

Nut parfait with a red wine infused pear

Quince ragout with cinnamon in a preserving jar

Honig-Zitronen-Pfannkuchen

Sticky chicken sausages with apple slaw

Tagliatelle with ham and mushrooms

Spaghetti with Pumpkin Sauce

Spaghetti with Pumpkin Sauce

Apple Pancakes with cinnamon mascarpone

Snacks: Cracker mit Thunfischcreme, Apfelmus, Knabbermischung und Schokolade

A pasta dish with a wild boar sauce, black chanterelle and Brussels sprouts

Gegrillter Wachtel auf Bulgur

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

Pheasant breast wrapped in ham with raisins, chicory and polenta

Stuffed mango veal rolls in coconut sauce

Red kidney bean, chilli and ginger curry

Apple Beignets with Caramel Sauce

Lamb and haloumi skewers with herbed honey butter

Maple and mustard pork cutlets with apple salad

Pear chutney

Chicken cutlets with chanterelles and tagliatelle

Veal Wellington with mushrooms

Tajarin with veal ragout

Deer leg with rowanberry sauce - step by step

Deer leg with rowanberry sauce

Roast roe saddle in cabbage loaf

Chicken breast baked with apples and walnuts

Saddle of lamb and shoulder of lamb with apple crunch

Stuffed pork neck cooked in milk with chestnuts and pistachio nuts

Salmon with pineapple-walnut salsa

Greek-style veal roulade with salad

Veal sacks with burrata and anchovies

Baked quail with apples and potato fritters

Roast veal with a creamy sauce garnished with chives

Apple tart with caramel sauce (seen from above)

Creamy beers with warm smoked eel

Asparagus with Wiener schnitzel (breaded veal) and parsley potatoes

Knuckle of veal with sauerkraut and mashed potatoes

Leg of venison with elderberry sauce

Fried veal sweetbread with Parmesan ravioli and a black garlic emulsion

Gansebraten mit Sauce

Waldorf-Wrap mit Truthahnfleisch

Chamois bake

Pear strudel on glazed apple slices

Roast fig tartines with ham and honey

Wild boar goulash with pasta

Wild boar medallions with baked black pudding and smoked broth potatoes

Roast lamb with pomegranate glaze

Venison ragout with chanterelle mushrooms and bread dumplings

Variations of celery with apple and walnut

Roast quail with an apple curry vinaigrette

Veal fillet with gorgonzola sauce and spinach salad

Birnen-Toast

Kleeblattkuchen mit Honig

Sweet cakes with honey

Spaetzle with pumpkin and minced meat ragout

Roast chicken with roast potatoes and pear & ginger chutney

Roasted figs

Beef liver in a lavender sauce with potato rosti and backed apple slices

Gestapelte Haselnusskekse

Kokosmakronen

Various dishes five-element preserves in glass jars for gifting

Buchteln (baked, sweet yeast dumplings) with rowanberries

Barbecued butternut with spicy buttermilk and coriander dressing

Glazed rack of pork with orange flavoured veal jus

Pumpkin dumplings with hot coriander sauce

Pumpkin curry with chickpeas

Fast mushroom sauce with waffles

Pumpkin meat loaf with fried potatoes

Smoked pork with spaetzle and plum sauce

Vegan chestnut hummus with bean sprouts and sesame seeds

Penne with mushroom sauce

Roast pork with mushrooms

Irish Stew mit Kurbis und Guinness in Kurbis-Cocotte

Drunken lamb casserole

Pork tenderloin, sliced

Irish stew

Pasture-grazed leg of lamb with a plum filling and bacon-wrapped plums

Venison with mustard quince and salsify

Pork medallions on blue mashed potatoes with orange fillets

Pork tenderloin with red plums

Pork roll with baked pears

Honey-mustard chicken with bacon and green beans

Calvados-Apfel mit Eiskugel

Apple ring tartlets

An apple cake (top view)

Penne pasta

Penne pasta

Celery with cream cheese

Roasted veal rump cap with horseradish sauce

Veal head with langoustine and herb espuma

Veal cutlet with early potatoes and lamb's lettuce

Veal meatballs with herb dip

Veal leg roasted on bacon with rosehip sauce and dumplings

Saffron and Yogurt Mille Feuille

Halibut on a pickled pumpkin with coconut and chilli foam

Venison fillet breaded in buckwheat with fromage blanc egg noodles

Venison fillet breaded in buckwheat with fromage blanc egg noodles

Veal Paupiette with apples

Quinoa bowl with smoked mackerel and apple

Stuffed, spiced veal brisket

Vegane Mandel-Dattel-Cantucci

Oat and apple muffins

BBQ chicken breat with apple and pear chutney

Belly of Pork Curry with Grilled Polenta

Pork fillet made in a Beefer with a grape and chorizo salsa

Saddle of lamb with apple polenta

Pork liver with Jerusalem artichoke puree, apples and onions

Coiled sausage with apple, sage and pumpkin puree

Ostrich and Mushroom Stroganoff with Cabernet Sauvignon

Pork rolls with apples and horseradish

Apple tartlets with whipped cream

Wild boar marinated pot roast

Pork fillet with mustard sauce and pumpkin mash

Game innards in a creamy Riesling sauce

Roast fallow deer tenderloin with creamy sauce and herb dumplings

Rabbit with creamy sauce

A woman holding an apple tart

Goose liver prepared on red wine with apples

Chicken in a sauce with forest mushrooms

Florentine-style tripe

Yoghurt mousse with figs and chocolate shavings

Konigsberger creamer with veal meatballs

Roast crust with pretzel dumplings and radish salad

Vanilla-vanilla: vanilla cream on vanilla broth

Seared venison fillet in brine (Alpine cuisine)

Diced saddle of venison with vanilla

Cider tofu with barley and apple-ginger compote

Beef with pumpkin sauce

Braised venison knuckle on sauerkraut

Hirschsteaks mit Kartoffel-Turmchen, Bohnengemuse und Birnenschnitze