{"id":3163,"date":"2023-03-06T15:58:25","date_gmt":"2023-03-06T15:58:25","guid":{"rendered":"http:\/\/gasthaus-adler.4dw.de\/?p=3163"},"modified":"2023-07-24T08:58:43","modified_gmt":"2023-07-24T06:58:43","slug":"rehruecken-unter-walnusskruste","status":"publish","type":"post","link":"https:\/\/hotel-gasthaus-adler.de\/en\/roast-turkey-under-walnut-crust\/","title":{"rendered":"Saddle of venison under a walnut crust
Alexander B\u00f6sch as a guest on WERTVOLL KOCHEN"},"content":{"rendered":"
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What remains of a whole deer in the end and how Alexander B\u00f6sch as hunter and owner of the Hotel Gasthaus ADLER prepares a saddle of venison under a walnut crust, you can see here in the video from the \"Fr\u00e4nkel Kochstudio\" with fellow chef and host Ralf H\u00f6rger.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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How a hunting chef prepares his saddle of venison with nuts from his own garden<\/p>","protected":false},"author":3,"featured_media":3866,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-3163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aktuelles"],"yoast_head":"\nRehr\u00fccken unter Walnusskruste | Hotel Gasthaus Adler<\/title>\n<meta name=\"description\" content=\"Gekocht im Fr\u00e4nkel Kochstudio: Rehr\u00fccken unter Walnusskruste. 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