Secco

• 500 Gramm Hähnchenbrustfilet
• 2 reife Birnen
• 200 ml Birnensaft
• 100 ml Sahne
• 1 ganze Zwiebel
• 4 EL Olivenöl
• nach Belieben Salz & Pfeffer

Cut the chicken breast fillet into strips. Peel the onion and cut into cubes. Heat the olive oil in a pan and fry the meat in it. Add the diced onion and season with salt and freshly ground pepper.

Wash and peel the pears, remove the skin, cut into wedges and sauté in the pan. Deglaze with the pear juice and allow to reduce slightly.

<p>Finally, add the cream and season to taste.

• Müller-Thurgau (halbtrocken & feinherb)
• Kerner (halbtrocken & feinherb)

• 12 Stück Rehmedaillions (a 80g)
• 30 Gramm gebratene Speckstreifen
• 200 ml Bechamelsauce
• 3 EL Sonnenblumenöl
• 8 kleine Petersilienwurzeln mit Grün (alternativ Knollensellerie)
• 6 - 8 breite Schnippelbohnen
• 1 große Birne
• 4 - 6 schwarze Walnüsse
• 100 ml Wildfond
• 2 EL Butter
• 2 Stängel glatte Petersilie
• nach Geschmack Salz

Preheat the oven to 180 °C top and bottom heat. Clean, peel and trim the parsley roots. Clean the beans and cut into diagonal pieces. Blanch the parsley roots and beans separately in boiling salted water and rinse immediately in iced water.

Cut the walnuts into eighths and warm in the game stock. Wash the unpeeled pear, cut into eighths, remove the core and cut into thin slices. Fry the venison medallions on both sides in oil, then finish cooking in the oven for approx. 3 - 5 minutes.

In the meantime, toss the beans and parsley roots in melted butter and season with salt. Arrange the vegetables with the black walnuts and pear slices on large plates. Place the medallions on top, garnish with game stock, Béchamel sauce and bacon strips.

Tip: You can make your own black walnuts. To do this, prick the walnuts all over with a fork or skewer and place in water for 10 days. Change the water every day so that the tannic acid can drain off. Boil the nuts 3 times in salted water until they are deep black. Simmer with bay leaves and peppercorns for approx. 20 minutes until soft. Layer in preserving jars and cover with syrup. The nuts can be kept for approx. 1 year.

• Spätburgunder / Pinot Noir (trocken)
• Pinot Gris (trocken)

• 4 Ciabatta-Brötchen
• 200 Gramm kleine Pfifferlinge
• 4 EL kleingehackte Petersilie
• 4 Zehen Knoblauch
• 80 Gramm Pecorino (Hartkäse)
• 8 EL kaltgepresstes Olivenöl
• Eine Prise Salz & Pfeffer

Preheat the oven to 200 degrees.

Clean the chanterelles. Sauté the parsley in a pan with half of the oil, then add the mushrooms and cook over a low heat for approx. 5 minutes.

Slice the rolls and bake for approx. 5 minutes until crispy.

Chop the garlic into small pieces, spread on the warm bread rolls and drizzle with the other half of the oil. Coarsely grate the pecorino.

Stir the chanterelle and parsley mixture into the pecorino and spread over the halves of the rolls.

• Pinot Gris (trocken)
• Federweißer (brut nature)

• 1 kg Zwetschgen (frisch oder TK)
• 100 Gramm Zucker
• 0.5 TL gemahlener Zimt
• Eine Prise Nelkenpulver
• 50 ml Pflaumenschnaps
• 50 Gramm dunkler Rohrzucker
• 2 EL alter Balsamicoessig
• 200 Gramm Zucker
• 4 Eigelb
• 500 ml Sahne

Plum rings:

Wash, deseed and quarter the plums. Spread the sugar evenly in a non-stick pan and melt slowly over a medium heat. Increase the temperature and immediately add the fruit, schnapps and spices. Stir until the mixture caramelises.

Stir in the muscovado sugar and balsamic vinegar, spread onto a cold plate after approx. 3 minutes.

<p>Cinnamon ice cream:

Combine the sugar and egg yolks and stir the two ingredients over a bain-marie until frothy.

Whip the cream, then carefully mix both mixtures and add three teaspoons of cinnamon. Carefully mix the cinnamon into the mixture again.

Pour the finished mixture into any (cake) tin or small dish, cover with aluminium foil and place in the freezer for at least three hours.

Place the plums on four deep plates or small bowls, cut off 2 – 3 ice lollies each and place on top, serve immediately.

• Gewürztraminer (trocken)