↓Deutsch Suckling pigs used to be a popular food for special occasions such as weddings and milestone birthdays, and baby pigs were actually slaughtered for …
Beef tongue in Madeira wine – Rinderzunge in Madeira
↓Deutsch The original recipe is actually with Madeira, but I find the taste difference between Port and Madeira wine not so great that port wine …
Duck ala Miss Jensen – Ente ala Fräulein Jensen
↓Deutsch The recipe of the „cold“ fried duck Miss Jensen comes from a legendary Danish chef. The recipe was published by Ingrid_R at chefkoch.de as …
Roe deer goulash in mulled wine – Rehgulasch in Glühwein
↓Deutsch Roe deer has the most tender meat of our larger game animals, but is also the leanest, which can easily lead to a dry …
Trout Black Forest style – Forelle Schwarzwälder Art
↓Deutsch Black Forest style means breaded like a schnitzel, in contrast to Müllerin style, which is only floured. Normally I fry trout as a whole …
Wild boar goulash sweet and sour – Wildschweingulasch süß-sauer
↓Deutsch The base of the dish should taste similar to a sauerbraten. For this I first sweetened it with port wine and after frying with …
Chili con carne
↓Deutsch Chili con carne is not a Mexican dish, it is much more part of the Tex-Mex cuisine in the southern United States. The ingredients …
Calamari alla romana
↓Deutsch The recipe is clearly Italian, why every second recipe on the internet places it in Spain is a complete mystery to me. The translation …
Veal cheeks in red wine sauce – Kalbsbäckchen in Rotweinsauce
↓Deutsch We had a Swiss Migros supermarket in the immediate vicinity, which always had ox cheeks. Unfortunately, he had to make way for a REWE …
Jacket potatoes and salads – Pellkartoffeln und Salate
↓Deutsch Jacket potatoes with salads were in my childhood an integral part of our diet. First the salads came from the delicatessen corner of the …