Ingredients For the hummus 1 can chickpeas (drained weight 265 g) Juice of 1 lemon 1–2 garlic cloves ½ tsp. salt 120 g creamy, pourable tahini 100 ml water (ice cold!) 1–2 tbs. olive oil ½ tsp ground cumin ½ tsp rose paprika For the cutlets 400 g wild boar […]
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Hunting red deer in the French Pyrenees
If you were to ask me which place has particularly fascinated me on my many travels over the years, I would immediately say: the French Pyrenees. From a hunting perspective, the remote valleys and peaks of this mountain range, which separates the Iberian Peninsula from the rest of Europe, are […]
Read MorePoached saddle of venison with vegetables and chickweed
Ingredients For the meat 800 g saddle of venison (off the bone) 250 ml dry white wine 125 ml Noilly Prat 125 ml venison stock 2 bay leaves 2 garlic cloves 1 tsp. peppercorns 1 tsp. salt 4 allspice grains 1 cinnamon stick 3 cloves 1 handful of deadnettle (Lamium) […]
Read MoreHunter´s luck in the Highlands
Two long years lie behind us, my husband Oliver and me – years of impatience and yearning to finally be able to hunt in Scotland again. Now we are in the high north of Scotland, one and a half hours beyond Inverness. It’s a long journey from Germany for just […]
Read MoreThe “Borders Effect”
As March draws to a close, winter slowly dies. We are in the Scottish Borders, not far from the banks of the Tweed River, which forms a natural border between Scotland and England. Here, we will finish the Scottish hunting season, right before starting the next one. In Scotland, roe […]
Read MoreGoutweed ravioli filled with game
Ingredients For the pasta dough 250 g pasta flour 100 g durum wheat semolina 3 eggs 1 pinch of salt For the filling 300 g game meat, ground 20 g walnuts 1 tbsp. olive oil 2 eggs 1 clove garlic 1–2 tbsp. cream 1 tbsp. breadcrumbs 2 tbsp. fresh goutweed […]
Read MoreAncient collective hunt today
It is the end of the hunting season. Winter days are combined with a few scattered spring warmer ones. I am driving towards Zaragoza, which is one of the coldest cities in Spain. It sits below the Pyrenees and even if it gets really hot in summer, winters get icy […]
Read MoreWild boar burger with fresh herbed quark
Ingredients For the meat 600 g ground wild boar meat (approx. 20% fat content) 1 tbsp. tomato paste ½ tsp. coriander seeds ½ tsp. mustard seeds 1 small onion Salt Pepper 3 tbsp. olive oil For the buns 4 tbsp. milk ½ cube fresh yeast 15 g sugar ½ tsp. […]
Read MoreThe Adriatic wild boars of Croatia
Three years ago, during a winter driven hunt in Kutina, Croatia, I met Marijan Balaško, the chairman of the local hunting club. The following autumn, we met there again on the occasion of another driven hunt. As always and everywhere in Croatia, guests are warmly welcomed and, if language is […]
Read MoreOld and new acquaintances
Early summer flew by and, towards the end of July, a few blisteringly hot, very humid days followed. A promising start to the approaching rutting season, and I was looking forward to it. For me, rut hunting is always a very special highlight of the hunting year. If I am […]
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