Krasnaya Polyana resort in the Caucasus is a wonderful place not only for sportsmen downhill skiers, but for gourmands. Presenter Stanislav Salnikov visited the Ditch restaurant*, where they follow ancient recipes and learnt secrets of how to cook a wild rabbit, pigeon and trout. It turned out that such dishes were served at the royal table. RTG TV presenter succeeded in catching trout in neighbourhood of Krasnaya Polyana for dinner. Together with chief cook of the Ditch Restaurant he prepared crepe cake, learnt what a cushat is and what they served during Tsar feasts. *Ditch is literally translated from Russian as “game” for example gamebird. Recipe «Hare liver salad with raspberry dressing» Recipe «Wild pigeon with chestnut puree»   Recipe «Lightly-salted trout crepe-cake»   Hare liver salad with raspberry dressing recipe serves 1 person; preparation time ~ 2 hours; cooking time ~ 20 minutes Ingredients: 100 g. hare liver, 60 g. white mushrooms, Lettuce leaves. Ingredients for the raspberry dressing: 100 g. raspberries, 2 tsp. white wine vinegar, ¼ tsp. tabasco sauce, ¼ tsp. Worcester sauce, 100 ml. vegetable oil, sugar, salt. To garnish: a handful of pine nuts Directions: After having marinated the liver, cook in vegetable oil in a frying pan. After it has been cooking for 2 minutes, add in the white mushrooms. Tear the lettuce leaves into several pieces each. To make the raspberry dressing, combine the raspberries, vinegar, salt, sugar, vegetable oil, tabasco and Worcester sauces in the blender. Place the lettuce on a plate and add the dressing. Place the liver and mushrooms around the greens so that they frame the lettuce. Garnish with pine nuts. Lightly-salted trout crepe-cake recipe serves 1 person; preparation time ~ 2 hours; cooking time ~ 20 minutes Ingredients:Ingredients for the crepes: 300 ml. water or milk, ¼ tsp. salt, 1 ½ tbsp. sugar, 180 ml. vegetable oil, 3 eggs, 240 g. flour. 100 g. trout. To salt the fish: 2 tsp. coarse salt, 5 sprigs dill. Ingredients for the mousse: 1 tbsp. cream, 1 tbsp. sour cream, ½ tsp. mustard, ½ tsp. horseradish sauce. To garnish: 20 g. red caviar, 1 sprig dill. Directions: To make the mousse, carefully beat the cream, mustard, sour cream and horseradish sauce together. Mix the batter and make 5-6 crepes on the stove. Salt the trout, add the dill and let sit for 2 hours. Once it has absorbed the salt, cut the fish into thin slices. Put one crepe on a plate and spread the mousse on it. Set the trout slices on top. Repeat until all of the crepes have been used. Do not put the mousse or fish on the top layer. Garnish with red caviar and fresh green herbs. Wild pigeon with chestnut puree recipe serves 1 person; preparation time ~ 24 hours; cooking time ~ 20 minutes Ingredients: 200 g. wild pigeon legs and wings. Ingredients for the marinade: 100 ml. red dry wine, 2 sprigs thyme, 7 juniper berries, 2 cloves garlic, 1 bay leaf. Ingredients for the chestnut puree: 100 g. chestnuts, 20 ml. cream. Ingredients for the cranberry sauce: 100 g. cranberries, 50 ml. dry red wine, 50 ml. cream. Directions: Mix together the wine, thyme, juniper berries, garlic and bay leaf to make the marinade. Put the pigeon legs and wings in it to marinade for at least 24 hours. Then fry the meat in a pan with butter and several cranberries. To make the puree, boil the shelled chestnut for 20 minutes, finely chop and add the cream. To make the cranberry sauce, boil the berries, wine and cream in a saucepan until the mixture thickens. When plating, put the chestnut puree in the middle of the plate with the fried pigeon legs and wings arranged around it. Garnish with the cranberry sauce and a sprig of thyme.