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    Quince compote

    This compote can be eaten warm or cold with the paté or jarred 2-3 months once refrigerated, so you can enjoy it all winter.

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    Salad with Brussels sprouts, apples and salted almonds

    Servings: 4 PREPARATION: 1 Rinse the sprout leaves and slice them into large pieces. Core and quarter the apples, then dice them with the Brussels sprouts. 2 Put the almonds in a dry frying pan …

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    Hare back part and Brussels sprout puré with a crisp Brussels sprout salad

    Servings: 4 PREPARATION: 1 Cut the fillets away from the bone and remove any tendons. 2 Fry the fillets in a mixture of half butter and half oil in a pan for 7-8 minutes, until …

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    Paté of hare and pheasant thighs

    with nuts and mushrooms with quince compote

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    Potatoes fried in duck fat, rosemary and garlic

    Servings: 6 PREPARATION: 1 Wash the potatoes and bake them in an oven at 180°C for about 45 minutes until they are tender. 2 Remove the potatoes from the oven and cut them lengthwise. Give …

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