Season 1, Episode 18

A Taste of Salzburg

Wolfgang visits Goldener Hirsh restaurant to make Saddle of Venison with Chanterelles an Red Cabbage with its chef. In studio, he cooks Kalbspedschnetzettes and Rice Souffle with Poached Pears and Fresh Raspberry Compote.
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Recipes From This Episode

Rice Souffle with Pears and Raspberries

Minced Pork or Veal Tenderloin: Schweins Oder Kalbsgeschnetzeltes

Venison with Chanterelles in Cream Sauce and Braised Red Cabbage

Venison with Chanterelles in Cream Sauce and Braised Red Cabbage

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Modern Neapolitan Cuisine

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