Serves 4

For the meat

  • 800 g wild boar sausages (small)
  • Oil for searing
  • Salt
  • Pepper

For the vegetables

  • 1 medium-sized red cabbage (approx. 600 g)
  • 4 shallots
  • Olive oil
  • 2 tsp. maple syrup
  • 2 tsp. apple cider vinegar
  • Salt
  • Pepper
  • 2 organic oranges
  • 100 g sugar
  • 150 g walnut halves
  • Fresh mugwort

Boil 100 ml water with 100 g sugar until the sugar starts to turn light brown. Make sure that the caramel does not get too dark. Add the walnut halves, reduce the heat and stir constantly until a nice caramel coating has formed on the nuts. Remove the walnuts from the pan and leave to cool individually on a sheet of baking paper.

Preheat the oven to 180 °C (350 °F). Remove the outer leaves from the red cabbage and cut the red cabbage into slices about 1.5 cm thick. Remove the stalk. Mix together the olive oil, maple syrup, apple cider vinegar, salt and pepper. Peel the shallots and halve or cut into eighths, depending on their size. Grease a baking tray with olive oil, spread the red cabbage slices and shallots on top, drizzle with the olive oil mixture and roast in hot oven for approx. 25 minutes.

Heat the oil in a large pan. Fry the wild boar sausages in the oil for 2-3 minutes, turning well, then season with salt and pepper. Remove and place on the baking tray with the roasted red cabbage and shallot mixture. Return the baking tray to the oven and roast the sausages with the vegetables for approx. 15 minutes. About 5 minutes before the end of the cooking time, cut the oranges into eighths and scatter over the vegetables, together with the coarsely chopped mugwort. Turn the sausages once. Check the cooking time. Remove the baking tray from the oven and garnish with the caramelized walnuts.

About

Ilka Dorn

Ilka Dorn lives with her family on an old farm on the Lower Rhine area and has been the owner of an advertising agency for more than 20 years. In her free time, the mother of two sons loves to cook for her family, friends and guests, with a particular fondness for preparing the venison of game hunted in her local hunting grounds. She discovered her passion for hunting more than 30 years ago. Her knowledge of wild herbs, mushrooms and all the other treasures of nature was taught by her grandmother and her mother at an early age.

For Ilka Dorn, hunting is both a privilege and a craft, which she carries out with great respect for nature and for the game. For her, hunting today represents the fairest and most justifiable way to obtain meat as food. When she is out hunting she relies on high-quality optics from Leica – whether hunting by day or night.

Products in use

Leica Geovid R 8×56

Leica Magnus 1.8-12×50 i

Leica Calonox View

Leave a Comment

Your email address will not be published. Required fields are marked *