Christmassy meat fondue vineyard style

01. December 2011

For 4 persons


  • 150g chicken breast in slices
  • 150g filet from saddle of rabbit in cubes
  • 150g filet of pork in slices
  • 150g filet of beef in slices
  • 150g filet of veal in slices
  • 150g veal liver in cubes  
  • 1,2L beef bouillon
  • 5dl red wine e.g. Merlot
  • 1 tsp pepper corn pink
  • ½ lemon skin
  • 1 leeks small
  • 1 vanilla pod
  • 1 stick of cinnamon of 4 cm
  • 2 star aniseed
  • 2 cloves
  • 1 bay leaf

Preparatory work

  • Arrange all meats nicely on a plate and garnish
  • Wash leeks, cut in thin slices
  • Cut vanilla pod in half


Cook bouillon with wine, pepper corn, lemon and leek slices and simmer slightly for 5 minutes. Then add spices, cook to a boil and keep warm on chafing dish.


Serve with rice, vegetables, mushrooms and the classic sauces. 

Ruedi Lehmann

Christmassy meat fondue vineyard style

* incl. VAT, plus shipping