Red wine game fondue with lentils

In fondue pan onion in oil with crisp coriander for 5 min. Extinguishing with red wine and adding fond. Bring to the boil and simmer for 10 minutes. Broth broth to taste with salt and pepper. Drain the lentils and create in the bowl. Put the fondue pan, lentils and bowls of dip snacks on the table. Add the ingredients to the fondue fork and leave to simmer in stock. After the meal, spread lentils over four bowls and pour wild game broth.

To cook in the broth: - slices of duck breast - slices of guinea fowl - cubes of turkey schnitzel - cubes of deer steaks - cubes of rabbit's back - pieces of celery - strips of green (savoy) cabbage - chestnut mushrooms - cubes of pumpkin - freshly cooked sprouts - half leaves of chicory.