The wild meat lover
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In old aristocratic cookbooks, wild boar, quail, and pheasant were prepared in a hundred different ways. The Hungarian kitchen has preserved the secrets of preparing game for centuries. Unfortunately, many have forgotten the art of cooking game meat, and some are afraid of it, although it is not a mystery, as we will prove. In our menu, we have three game dishes: pheasant pâté, wild boar soup, and venison main course. There are many interesting details, tricks, and a touch of the "wild." A must-try for meat enthusiasts!
MENU
- Pheasant pâté, red onion
- Tarragon wild-boar stew
- Vension tenderloin, napkin dumpling, blueberry brown sauce
DATES
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