For the ragout 600 g fillet of young wild boar 150 g chanterelle mushrooms 1 tbsp. clarified butter (ghee) 1 onion 100 g peas 1 tbsp. flour 200 ml white wine 200 ml cream ½ tbsp. grated organic lemon zest 1 tbsp. lemon juice Salt Pepper Fresh chives For the […]
For the Scotch eggs 800 g mince of wild boar 10 eggs ½ tsp. salt ½ tsp. pepper Pinch of nutmeg 2 spring onions 2 tbsp. flat-leaf parsley, chopped 2 tbsp. chives, chopped 1 tsp. mustard 1 tsp. barbecue sauce 100 g flour 300 g breadcrumbs 1 handful of wild […]
When we set out before dawn, the mountains are barely visible against the blue-black firmament. But soon their jagged silhouette stands out clearly from the horizon and the sky turns a vibrant orange. One by one, the last points of light on the opposite slope go out. A small mountain […]
For the meat 800 g neck of wild boar 2 handfuls of ground-ivy leaves (Glechoma hederacea) 3 cloves of garlic 100 g pine nuts 100 ml olive oil 1 tsp. salt 1 tsp. pepper 1 tbsp. honey For the herb butter 5 ground-ivy stems (Glechoma hederacea) Some chives Some chervil […]
More than two years. That’s how long we’ve been endurance-testing the Leica Calonox thermal imaging attachment. Trying out a new technical device for two weekends lets you explore and describe the most important features. But if you spend many months working with the device, and take several pauses to reflect […]