Some Recipes from HerzBergLand

Finely dice the onions, wash the leek and cut it in fine rings. Sweat the onions and the leek rings in butter and add the Schilcher wine. Reduce. Add cream, clear vegetable broth and squeezed garlic. Season it with marjoram and nutmeg. Peel the potatoes, slice them into small pieces and add it. Finely puree the soup and season it with salt and pepper. Decorate with roasted pumpkin seeds and some pumpkin seed oil drops.

Rub salt and pepper into the meat and heat 40 g clarified butter. Quickly stir-fry the meat in the hot butter and add small cut shallots afterwards. Then pour on the Riesling and stew everything in its own juice for about 50 minutes. Take out the veal and keep it warm. Add cream to the meat juice and season it with salt. Brown the finely minced onion in 20 g of clarified butter, add mushrooms and taste with salt and pepper. Cut the roast into slices and pour some sauce over it. Decorate with mushrooms and parsley.

Cook the deer on the whole with salt, bay leaf, thyme, pepper corns and juniper berries until its nearly soft. Afterwards take it out, let it cool down a bit and cut it in small pieces. Meanwhile sweat the finely diced onions with the chopped roots. Then add the small cut deer, infuce with strained cooking juice and steam it covered in the oven until its totally soft. At the end sprinkle flour over the stew and add sour cream, red wine, grated nutmeg, cranberries and some lemon juice and season it with salt and pepper.

Finely dice the onions and sweat it in hot fat, add the cleaned, chopped mushrooms as well as paprika powder, caraway and some finely diced potatoes. Salt and steam it covered with some water or soup. Sprinkle flour over the mushrooms and refine with sour cream and squeezed garlic.