Venison may be eaten as steaks just like this recipe of mine, neck of pork or schopfbraten in german. You can also use scalope instead. Venison is widely available in European supermarkets through the traditional hunting season, October to December.

I served it with rice topped with cranberries marmalade. AMAPINOY Remember!!!:-)

The main cuts available to European consumers are derived from the saddle and the hind leg. Venison is widely available in European supermarkets through the traditional hunting season, October to December. The main cuts available to European consumers are derived from the saddle and the hind leg. Frozen diced venison (Beef) is also readily available in most supermarket just like in Merkurmarkt.



* 750g or 4pcs. (sliced) Neck of Pork
* 1 large onion
* 1 bunch of Soup Greens
* 2 cloves of garlic
* 6 Juniper berries
* Salt and pepper
* 1 pinch thyme
* 1 tsp Hot or Sweet Paprika Powder
* 1 tbsp Tomatoe Paste
* 1/4 liter Rice Wine
* 1 bay leaf
* Beef soup (soup stock) to pour on or water
* 4 tbsps. Cranberries (marmalade would go)
* Some Canola Oil


Soup greens wash, peel, and cut fine slices. Peel the onion, cut in half heavy pieces, cut the meat into approximately 60 g; season with salt, pepper, new spice, cloves and thyme. Peel Garlic and chop together with the juniper berries.

Heat canola oil in a saucepan and brown the meat pieces on both sides; remove from pan and keep warm. Saute soup greens in the same pan, add onion, garlic, Juniper berries, thyme, paprika powder, tomatoe paste and pour in rice wine. Add bay leaf, cranberries and put back the meat. Season with salt an pepper and pour in the soup stock or water. Cover and cook until meat is done.



Another purely experiment and creation from me 🙄

Cooking pork, like with other meats, is largely determined by the cut to be cooked. Cuts from the lower leg and shoulder, where the muscles have the most exercise, are likely to be tougher and are more suited to long, slow cooking, whereas cuts from the back tend to be lean and tender, making them ideal for quick cooking.


* 5 pcs. Pork scalope
* 1 pack frozen Croquettes
* 3 pcs. Carrots
* salt
* some Cilantro or Coriander, roughly chopped
* 1 onion
* some olive oil
* 3/8 liter of water
* 1 pouch Knorr Roast Pork Sauce (ready mix)


* Let’s begin by pounding meat and season with salt and pepper.

* Heat a pan, pour some olive oil and fry meat both sides. Meanwhile peel and slice carrots, onion peel and cut into cubes, cilantro wash and roughly copped.

* In the same pan, saute onion, carrots and cilantro or coriander. Add 3/8 Liter water, cover until carrots is tender. Then dissolve the pouch of knorr roast pork sauce, stirring until the sauce thicken over medium heat. return the meat and cover for about 5 minutes.

* Meanwhile croquettes can be cook in Microwave. Just follow package instruction. serve hot with croquettes.



I got this red kraut this morning at Victor Adler market near our place from the farmers for 1 euro per piece almost half a kilo. I simply season with salt, pepper and one broth cube (powdered) the meat and browned it. Cabbage can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. Researchers now realize that different types of cabbage (red, green, and Savoy) contain different patterns of glucosinolates. The healthy Sauté method, which recommend for cabbage, is very similar to steaming and enhances the flavor the of cabbage.

Red Cabbage

Green cabbage is the most commonly eaten variety of cabbage, red cabbage is highly recommend trying it added nutritional benefits and its robust hearty flavor. The rich red color of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases.
I served it with rice or potatoe wedges!
And for the red cabbage (rote kraut) here is the recipe:


* one head of red cabbage
* 2 tablespoons red sugar
* 1/4 cup vinegar
* 1/4 cup water
* one onion
* some vegetable oil
* some salt and pepper


** Heat a pan pour some vegetable oil, then add onion and brown until translucent. Add shreded red cabbage. Mix the vinegar with the water and sugar.

** Pour mixture of vinegar and sugar on cabbage. Season with salt and pepper to taste and mix lightly. Cook until cabbage is done.

** Served the meat on topped of red cabbage with rice or potatoe wedges it’s your choice and preference. Enjoy:)