We fry leavened, sliced, with bacon stuffed rabbit in butter to golden yellow. We make sauce chasseur ("hunter's sauce") on the fat and then we stew the rabbit. We make portions and cook au gratin. We add sauce chasseur on the plate, decorate it with all sorts of fruits and vegetables green colour. We can also offer dumplings made of rye bread, with the addition of anise and nettles.

We hammer boneless chicken breasts, stuffed with colourful, dried plums and then we roll. We bread with flour, eggs, sesame and then we fry. Serve with baked unpeeled sweet old varieties of apples that are filled with cranberries from Pohorje.

We make the dough for pancakes from one-third of soft, strong wheat and buckwheat flour. For the spread we need blackberry, raspberry and blueberry jam. We form pancakes in the form of rockets. We decorate with fruit jam, if desired also with whipped cream or ice cream. As emphasis, we add sprigs of scented pelargonium (rozenkraut).

We cut veal, given by Carinthian farmers, into cubes or noodles. We cut yellow and orange carrots, parsley, leek, kohlrabi, celery, porcini, yellow chanterelle, shallot and onion in a similar way. In beef soup, we cook all the ingredients; we season with garlic, thyme, marjoram, bay leaf, chives, nutmeg, salt and pepper. If desired, we thicken with a light roux and we add must. We serve with from noodles made hills, in the size of a spoon, filled with cottage cheese, which is seasoned with spices if desired. They can be served in soup or as a side dish on a special plate, formed into the famous painter’s image – foothills of the mountain Uršlja gora. If you are anywhere in Carinthia, take a look towards Uršlja gora mountain and enjoy the homemade bread from the farmhouse stove and cider.