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Achtung, Wild – die Koch-Tipps der Profis

Lesedauer: 8 Minuten
Kirill Kinfelt und Jana Husemann betreiben das Trüffelschwein und das Kinfelts Kitchen and Wine.

Kirill Kinfelt und Jana Husemann betreiben das Trüffelschwein und das Kinfelts Kitchen and Wine.

Foto: Marcelo Hernandez

Hirsch, Reh und Hase dürfen zu Weihnachten und zum Jahreswechsel natürlich nicht auf dem Speiseplan fehlen

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Hirsche liefern aromatisches Fleisch

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Das natürlichste Fleisch auf Erden

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Kirill Kinfelt liebt Schmorgerichte

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Respektvoller Umgang mit Lebensmitteln

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Wps efn Tfswjfsfo ejf Gmfjtdi.Tdifjcfo nju Mbdl cfqjotfmo voe bvg Ufmmfs wfsufjmfo/ Eb{v qbttfo Fttjhhfnýtf pefs Tbmbu/ Hvufo Bqqfuju²