Wintertime is venison time. I love this wonderful meat, which inspires me again and again with its very own aroma.Fortunately, I know a hunting man who provides me with the fresh venison in greater quantity, from the bones I then produce the Fond.
Archive | Wild
Rehrücken, Preiselbeer-Quittenbirne, Cognac-Pfifferling-Sauce
Zutaten für 4 Personen 1 Rehrücken mit Knochen, ca. 1,6 KG 300 G Pfifferlinge Frisch gemahlener Schwarzer Pfeffer Salz
