Chef Robert Wiedmaier

Saddle of Rabbit


Stuffed with rabbit sausage, Seckle pear, and a Floris Poire beer reduction Serves 4 INGREDIENTS  1 rabbit 9 shallots Bay leaf Thyme 2 Floris…

Loin of Elk


With Yukon Gold potato gratin, cherry bomb radish, and a cabernet reduction Serves 4 INGREDIENTS 6 Yukon Gold potatoes Butter Salt and pepper to…