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I got the idea from a Facebook post: wild boar meatballs with creamy mushroom sauce, creamed savoy cabbage, and spaetzle by Harald Mahr. I made wild boar meatballs with a creamy porcini mushroom sauce and potato dumplings. 2 - 3 servings Ingredients:
Meat balls:
500g wild boar goulash
1 stale bread roll, soaked in water, the water squeezed out
50g onion, roughly chopped
1 egg
salt
pepper
1 tbsp oil
Sauce:
1/2 tbsp flour
1 tbsp tomato...
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Venison is a typical German winter dish, as in late autumn/early winter, the grace period for game is over. Supposedly the German forests indeed be full of roe, deer and wild boar. The only question is why the meat is still so expensive and deer meat from New Zealand needs to be imported. 4 servings Ingredients:
1 kg venison (deer, roe, wild boar as desired, can also be a finished cut of meat)
500 ml of dry red wine
2 tablespoons...
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A Swedish member of a Facebook group gave me the idea of making a burger from game meat. It is comparatively easy for him to go into the forest and shoot his own dinner. When cutting the animals, there are naturally a number of sections that are ideal for minced meat. Of course, it's not that easy in Germany, I have to buy my meat in the supermarket or from a game dealer who runs his shop in the Stuttgart market hall. I have...
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Roe deer has the most tender meat of our larger game animals, but is also the leanest, which can easily lead to a dry solution. I therefore prefer shoulder meat that has at least a slightly higher fat content.
For such a braised dish you can easily plan at least 2 hours of preparation time.
Regarding the mulled wine, of course I didn't buy ready-made mulled wine, the stuff is far too sweet. Instead, I bought a dry Dornfelder from...
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The base of the dish should taste similar to a sauerbraten. For this I first sweetened it with port wine and after frying with a good portion of lingonberries, then a cup of vinegar was added along with the water. The vinegar lost its spiciness as a result of the long stewing, so the dish was very full-bodied afterwards. 2 servings Ingredients:
3 tbsp pork lard
500 g wild boar goulash
1 onion, cut into strips
150 g mushroom or king...
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I ate this dish for the first time in the Provence and was immediately won over by the taste. That was really something completely different than the half-burnt rabbit from the oven that I knew from home.
I then tried to rebuild it at home and because of its simplicity the whole thing was more or less a success. Since you couldn't buy fresh herbs in the 1970s, I naturally had to work with dried thyme. Since it has a very intense...
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The pheasant is a gallinaceous bird originally from the Black Sea region, but is also widespread throughout Central Asia to China and has been introduced to South and Central Europe since Roman times both as an ornamental bird and for its tasty meat. In northern Europe it was settled as game. However, today's pheasants mainly come from breeding stocks. The main way to recognize a hunted pheasant is that the meat contains a few...
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Wild boar is still uncharted territory for me, as I have had stinking male boar meat from time to time in the past. In our Kaufland there are always frozen pieces of meat that are okay. You can still buy wild boar without hesitation, as they are from local hunting and are not shipped halfway around the world from New Zealand, as is the case with deer.
So I found out how to use such a deboned back piece on the Internet. There were...
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Germany in 2020: roe and stag come from New Zealand, rabbits from Argentina. Only wild boars are still available from local hunting. Searching for local game traders or forestry offices on the Internet took me across Germany, local sources could not be found. There is the local butcher who only sells the noble parts. Whole animals with offal? Forget it and an online order is too risky for me here, as the parcel delivery service...
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For wild boar ragout, I have read a wide variety of recipes, including raisins soaked in rum, tons of herbs that are not typically for Italy. So I chose a recipe that goes a bit in the direction of ragu alla bolognese, but omitted herbs such as thyme and rosemary. I kept juniper and bay leaves, cooked in a tea filter and then disposed of. 2 servings Ingredients:
500 g of wild boar goulash (unfortunately whole pieces of meat are...
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