Recipes with Real animal flesh from cloven-hoofed wild. the meat must be freed from membranes and cut into smaller steaks at ca. 4 x 4 cm

Forest Lodge's venison casserole

Bacon and tomatoes simmer in a little olive oil in a frying pan, Add balsamic vinegar and sauté for a further period of approx. 1 min. Bacon and tomatoes in a serving pot pour in approx. 6 l. Pearl lies in the fat from the bacon and sauté the tomatoes, plac