Monthly Archives: December 2013

Roast venison with red cabbage, sprouts and potato croquettes – Rehbraten mit Rotkohl,Rosenkohl und Kartoffelkroketten

rehRoast venison is a vintage wild dish, which is served in Germany for special holidays, festivities or in speciality restaurants. This receipt explains the traditional preparation of venison or deer. These wild meat dishes are mostly served with red cabbage. I will explain a receipt which is descended by our grandmother. I have chosen potato croquettes for side dish, because I didn’t want to make it more complex. You can serve salted potatoes or potatoes dumplings instead of it. I will publish an instruction for dumplings within the next weeks. Continue reading

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Zander (pike-perch) with butter peas and parsley potatoes – Zander an Buttererbsen und Petersilienkartoffeln

essenZander is a species of fish from freshwater and brackish habitats in western Europe. It is closely related to perch. Zander are often called pike-perch as they resemble the pike with their elongated body and head, and the perch with their spiny dorsal fin.The zander is a common and popular game fish in Europe. It is often eaten, and it may reach 20 kg (44 lb)[1] of weight, although typical catches are considerably smaller. Continue reading

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Soup with wild mushrooms and pheasant breast -Waldpilzsuppe mit Fasanenbrust

1973Collecting wild mushrooms in the autum is a popular excise in most families. Popular wild mushrooms are boletes and chanterelles. Continue reading

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