Boil the thyme with honey and six tablespoons of water for five minutes until it has a syrupy consistency.

Wash the figs and cut the bottom flat. Cut the upper piece of the fig, but not deep enough to separate the figs.

Then fill the figs with the goat cheese. Cook in the oven for about five minutes at 230 degrees.

Then drizzle with honey and serve.

Sauté a small onion with the clove of garlic in butter and add a pinch of ginger.

Sweat the four bulbs of beetroot and deglaze with a liter of broth.

Salt and pepper as desired.

Then puree everything with a hand blender to a fine mass and add the coconut milk.

Season to taste with a dash of orange juice.

Sweat vegetables and apples in butter.

Then deglaze with the stock.

Then simmer for about 25 minutes.

Puree all ingredients and add the cider and cream.

Garnish with smoked salmon and serve.

Place the bones in a roasting pan that is not too high. Pour oil over the bones so that everything is moistened.

Cook everything in the oven at 220 degrees for ten minutes.

Roast an onion in the pan until black!

After about ten minutes, take the roasting pan out of the oven, turn the bones and spread the tomato paste on top. Then put everything back in the oven.

Clean and roughly chop the vegetables. After another ten minutes, add the vegetables and herbs to the bones. Let everything cook in the oven for another 30 minutes.

Fill a large saucepan with three liters of cold water and add the game seasoning.

Then put the bones in the cold water, first deglaze the bones in the roasting pan with wine. Then also add the remaining contents of the roaster to the pan.

Heat everything up strongly and skim off the foam that is created. As soon as there is no more foam, reduce the heat.

Let everything simmer for seven to eight hours with the lid slightly tilted. Then put everything through a fine sieve and let it cool down.

Put one liter of stock in a saucepan. Add the finely chopped carrots, celery, leek and onions.

Mix the ground game with egg white, then heat slowly. As soon as the first flakes of protein form, stop stirring and maximize the heat.

Shortly before the broth comes to the boil, turn it down so that the broth just simmered. The so-called Klärkuchen is now formed. Skim it off after about ten minutes.

Pour the broth through a clean cloth. Season to taste with salt, pepper and sherry.