Ingredients For the meat 800 g saddle of wild boar (off the bone) 3 cloves 5 allspice seeds Salt Pepper Oil for searing For the chutney 400 g rowan berries (fruit of Sorbus aucuparia) 2 small onions 2 tomatoes 1 red bell pepper 2 tbsp. raisins 200 ml white wine […]
Read More
Ingredients 400 g red deer venison rump Salt Pepper 2 tbsp. oil 2 large onions 20 g butter 70 g cane sugar 125 ml red wine vinegar 1 egg 100 ml vegetable oil 1 tbsp. medium-hot mustard 1 dash of lemon juice 1 handful of arugula greens 8 thick slices […]
Read More
Finally, just before Christmas, the weather turned cold. Heavy grayish-yellow clouds heralded the first snow, which came down as sleet at home, but covered our hunting grounds with a fluffy white blanket. We were delighted: The season’s first snow is always very special. At first, the game reacts very cautiously […]
Read More
Ingredients 1 kg venison from the haunch 30 g clarified butter (ghee) 1 onion 400 ml venison or game stock 1 tbsp. tomato paste 1 tsp. coriander seeds 1 tsp. cumin 1 star anise 1 cinnamon stick Salt Pepper, freshly ground 500 g chestnuts 500 g Hokkaido pumpkin 1 tbsp. […]
Read More
Last year I felt drawn to return to Croatia. The country has so much to offer and the people are so warm – I simply love to travel there. This time I wanted something special, so I decided on a mouflon hunt on the Croatian Adriatic, around the Kvarner Gulf. […]
Read More
For the medallions 800 g wild boar fillet 1 tbsp oil 1 tbsp clarified butter 200 g bacon (sliced) Salt Pepper For the mushroom-fennel vegetables 1 large fennel bulb 200 g mushrooms (e.g. chanterelles, chestnuts, Porcini mushrooms or cauliflower mushroom) 1 onion 2 slices of bacon 1 clove of garlic […]
Read More
For the Salad 1 tablespoon oil 400 g saddle of venison 2 large carrots 250 g green beans 200 g broccoli florets 2 spring onions 1 clove of garlic 10 g ginger 6 tbsp lemon juice 4 tbsp rapeseed oil 1 tsp sesame oil 1 tsp raw cane sugar Salt […]
Read More
You have to be prepared to spend a bit of time – grilling a wild freshling is a real event. And one that is well worth it: while the meat is browning, you can prepare the side dishes and look forward to the meal in good company. Ingredients For the […]
Read More
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 […]
Read More
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 More