Mixed Drinks with Wine and Sekt

• 800 Gramm Fleisch vom Wildschwein (Keule o. Schulter)
• 80 Gramm Bauchspeck
• 100 Gramm Zwiebeln
• 60 Gramm Karotten
• 60 Gramm Staudensellerie
• 1 TL Tomatenmark
• 200 ml kräftigen Rotwein
• 100 ml Portwein
• 1 Liter braune Wildbrühe
• 1 TL Preiselbeeren
• 1 EL geschlagene Sahne o. Sauerrahm
• 20 Gramm Mehl
• 1 Stück Lorbeerblatt
• je 1 Zweig Rosmarin und Thymian
• 4 zerdrückte Wacholderbeeren
• 1/2 TL Senf
• nach Belieben Salz & Pfeffer

Clean and wash the vegetables and cut into evenly sized cubes.

Remove the fat, skin and tendons from the wild boar meat and cut into 3 cm cubes. Season with salt and pepper and sprinkle with flour. Heat the oil in a frying pan and brown the meat on all sides. Add the vegetables and diced bacon and fry. Add the tomato purée and stir fry. Deglaze with the red wine and port, reduce and pour in the brown game stock. Add the spices to the meat in a small spice bag and leave the ragout to simmer in the oven at 160°C for approx. 1½ hours.

Then remove the pieces of meat, remove the spices, strain the sauce, add the cranberries and mustard and leave to reduce for about 15 minutes. If necessary, thicken with a little cornflour. Serve with the whipped cream.

• Spätburgunder / Pinot Noir (trocken)

• 200 Gramm Mehl
• 100 Gramm Butter
• je 1 Bund Kräuter für Frankfurter Grüne Sauce (Petersilie, Kresse, Kerbel, Borretsch, Sauerampfer, Schnittlauch, Pimpernelle)
• 100 - 125 Gramm Schwarzwälder Schinken
• 7 ganze Eier
• 125 ml Sahne
• 100 Gramm Frischkäse
• 1 EL Zitronensaft
• nach Geschmack Salz & Pfeffer

Knead the flour and butter with 4 tbsp water and a teaspoon of salt to form a smooth dough. Line a mould with it and leave to cool for 30 minutes.</p

<p>Hard boil 4 eggs. Wash, drain and finely chop the herbs from the Frankfurt green sauce. Cut the ham into wafer-thin slices and spread on the pastry base. Chop the hard-boiled eggs into small

and spread over the top. Mix the 3 eggs, cream and fresh cheese and season with 1 tbsp lemon juice, salt and pepper, then fold in the herbs. Spread the mixture over the pastry base.

Bake at 180 °C (gas mark 4) on the middle shelf of the oven for about 30 minutes.

• Riesling (trocken)

• 1 ganzes Huhn
• 0,4 Liter Riesling
• 0,2 Liter Sahne
• 1 kl. Glas Cognac
• 2 Stück Schalotten
• 1 Stück Knoblauchzehe
• 1 Stück Eigelb
• 1/2 Bund Petersilie
• 1 EL Mehl
• 50 Gramm Butter
• 1 EL Olivenöl
• nach Belieben Salz & Pfeffer

Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.

Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.

Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.

This goes well with tagliatelle.

Variant:Fry 150 g fresh mushrooms in 50 g butter and add.

• Riesling (trocken)

• 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)