Braised leg of venison - in a cherry sauce
In the heart of winter, our kitchen becomes a haven of warmth with our braised leg of venison, slow-cooked to perfection. Surrounded by a medley of root vegetables and enriched with the richness of dark cherry juice, this dish is a testament to the season's rustic bounty.
Red Deer roast with cherry sauce
Savor the essence of the Scandinavian forest with our Red Deer Roast. Browned in bacon fat, nestled on a bed of root vegetables and forest mushrooms, and braised in a robust black cherry juice reduction. Finished with a rich, creamy sauce, this roast is a testament to tradition and the bounty of the wild.
A hallows eve Elderberry Roast
In the midst of autumn's embrace, we venture into a culinary journey that brings together the smokiness of the hearth and the rich depth of elderberries. Our roast, charred to perfection and slow-cooked atop a bed of rustic vegetables and aromatic herbs, is a testament to homely culinary artistry. Paired with a creamy elderberry gravy and a refreshing side salad, this dish is both a nod to tradition and a burst of innovative flavor.
Braised Chicken with Blackberry, Crisped Schwarzwalder Ham, and Dried Mushrooms
Indulge in the flavors of fall with our one-pan Not-Quite-Coq-Au-Vin! Braised chicken meets blackberries, dried mushrooms, and crisped Schwarzwalder ham in a cast-iron pan for a no-fuss, hearty meal. With optional sides like buttered noodles and blackberry-infused whipped cream, this dish is the epitome of autumnal comfort.
Elderberry Brisket: A Forager's Feast
Discover the comforting embrace of our Elderberry Brisket, a humble yet hearty dish that celebrates the richness of locally foraged ingredients. Seared brisket, aromatic vegetables, and a splash of homemade elderberry juice come together in a slow-cooked feast that's perfect for chilly autumn evenings. It's simple, it's local, and it tastes like home.
Oxtail in Cherry sauce
When comfort food calls, we turn to a rich, hearty Oxtail stew. But we’re giving it a twist, swapping traditional wine for the deep, "wine-ish" flavor of dark Morello cherry juice. This blend merges earthy richness with a touch of sweetness, offering a vibrant and deeply savory dish. It’s an aromatic celebration of the season’s flavors, and a true comfort on a chilly day
“Coq au vin” with cherry juice
In the heart of autumn, as the leaves begin their colorful descent, our kitchen finds solace in slow, simmered dishes. Among our favorites this season is our twist on a classic: 'Poulet au Jus de Cerise,' or 'Chicken in Cherry Sauce.' Instead of wine, we opt for dark Morello cherry juice, which holds a 'wine-like' depth and tang that elevates this dish to something special.
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