Daniel Schmidthaler - Two different cuts of venison | Euromaxx a la carte

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Raymond
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Two different cuts of venison with beetroot and poppy-seed rolled noodles This recipe comes to use courtesy of Daniel Schmidthaler, head chef at the Alte Schule restaurant in Fürstenhagen. For the reicpe go to http://www.dw.de/dw/article/0,,6722062,00.html
Category
Travel -Design & Food Great Tables
Tags
venison, food, restaurant, cooking, alte schule, fürstenhagen, recipe, euromaxx a la carte, dw, deutsche welle

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