Stir a sauce from all ingredients.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
Stuffed Goose Leg with Red Cabbage and Chestnut Puree – BerlinRemove the goose legs and finely chop the bones. For the filling, cut the bread into small cubes and soak in... Fennel-Carrot SauceChop onion, fennel, carrots, garlic and sauté with oregano in red wine. Add sweet and sour whipped cream, 1... Bigoli Con Salsa d’Anatra / Bigoli with Duck SauceCook a smooth pasta dough from the dough ingredients. Cover with a wet dish and let rest for 20 minutes. Put... Wild Boar Escalopes with Balsamic Vinegar Plum Sauceand mash with milk, salt and a little nutmeg. Cut the wild boar steak into cutlets. Fry the cutlets in olive... Pasta with Tomato Lentil VegetablesRemove the peel from the onion and garlic and chop, clean and chop the greens, clean the bell bell pepper and... Pork Tenderloin with Strong Sauce and ShallotsFor the pork tenderloin, first prepare everything for the sauce so that the ingredients can be gradually added... Thuringian Red Cabbage WrapA delicious mushroom dish for any occasion! Rinse the red cabbage leaves and place in a large saucepan. Chop... Cajun Strata, Cajun Breakfast(*) for an ovenproof dish of 23 x 33 cm, enough for 6 to 8 people. For Cajun Strata, traditional breakfast... Venison Stew with Red CabbageFor the venison stew with red cabbage, first dice the carrots and celery, cut the venison into not too small... Beiried with Capers and Red OnionsLightly pound the beef, season with salt and pepper, brush with mustard. Heat oil in a frying pan, brown meat...