Preparation Wash the apples, peel them and cut out the cores. Place the hollowed apples in a fireproof dish and cover with white wine, port wine and calvados. Pickle the cinnamon stick and the vanilla beans. Heat the oven to 90 – 100°C and poach the apples for...
Ingredients For the salt dough 12 stems of white asparagus (as thick as a finger) 2 kg unwashed sea salt 132 g wheat flour 66 g corn starch 4 whole eggs For the asparagus 12 stems of white asparagus (finger-thick) 4 slices of green bacon (approx. 10 cm wide and 5 mm...
Preparation For the sauce, sweat the bacon with the bones in the oil without letting it take colour. Lightly salt, add onion and celery cubes. Steam over a low heat for a few minutes and let the juice steep, deglaze with Noilly Prat and white wine and reduce to a...
Ingredients For the game spice 50 g coriander grains 40 g allspice 30 g juniper berries 15 g white pepper 5 g cloves 5 g bay leaves For the deer saddle 400 g cleaned deer saddle in bone 1 tsp wild spice Salt and freshly ground pepper 2-3 tbsp butter For the potato...
