For the venison stew, brown 1/2 kg venison mince in oil, deglaze with Burgl’s soup and red wine. Add some whipping cream, game spice, pepper, salt, 1 bay leaf and some rosemary and simmer. Remove the bay leaf and rosemary. Serve the venison stew.
Line the baking tray with parchment paper. Finely grind the walnuts and mix them with the sugar in a baking bowl. Lightly whisk the two egg whites and stir a good half of them into the nut-sugar mixture until the mixture is smooth and kneadable. If the dough is too dry, add a little more … Read more
For the potato-carrot salad with avocado and egg, first peel, wash and dice the potatoes. Wash and peel the carrots and cut them into slices about 1 cm thick. Boil both until they are still soft to the bite. Boil the eggs until they are waxy, peel them and cut them into quarters. Pit the … Read more
For the almond cake with blueberries, first preheat the oven to 150°C. Grease a loaf pan (23 x 13 x 8 cm) with butter and sprinkle with breadcrumbs. Put the butter, sugar, marzipan paste and lemon juice in the bowl of a food processor and mix until smooth. Beat in the eggs, one at a … Read more
For the drowned minced rice, cook in advance as usual. Finely chop the onions and garlic. In a pan, sauté the onions with the mince. Add the garlic and at the end add the tomatoes and rice. Season the drowned mince with salt and pepper to taste.
For the risotto, chop dried mushrooms slightly and soak in water for at least 1 hour. Finely chop 50 g of shallots and sauté in olive oil with the rice until translucent. Pour in the white wine and let it boil down. Add mushrooms with soaking water and boil down as well. Mix in the … Read more
For the heart cookies, beat sugar and yolks until fluffy. Fold in the snow of 6 egg whites and flour. Spread on baking paper and bake. Make beautiful hearts with heart cookie cutter. Assemble 2 hearts each with jam or any cream and glaze with punch icing. Decorate with marzipan roses.
For the grenadier march, heat the oil in a non-stick pan. Sauté the onions and the meat scraps. Add the sliced potatoes and the pasta, salt and pepper, stir. Finally, add the finely chopped herbs, stir again and serve the grenadier march.
(*) For a rectangular tart pan of 32x25cm. Cook a shortcrust pastry with egg, flour, butter flakes and salt. Let the dough rest in the refrigerator for an hour. Mix half of the Roquefort with crème fraîche, whipped cream and calvados. Roll out the dough and place it in the greased rectangular tart pan. Prick … Read more
