↓Deutsch I got the idea from a Facebook post: wild boar meatballs with creamy mushroom sauce, creamed savoy cabbage, and spaetzle by Harald Mahr. I …
Wild
Venison goulash – Wildgulasch
↓Deutsch 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 …
Wild boar burger – Wildschweinburger
↓Deutsch A Swedish member of a Facebook group gave me the idea of making a burger from game meat. It is comparatively easy for him …
Roe deer goulash in mulled wine – Rehgulasch in Glühwein
↓Deutsch Roe deer has the most tender meat of our larger game animals, but is also the leanest, which can easily lead to a dry …
Wild boar goulash sweet and sour – Wildschweingulasch süß-sauer
↓Deutsch The base of the dish should taste similar to a sauerbraten. For this I first sweetened it with port wine and after frying with …
Rabbit in white wine – Kaninchen in Weißwein
↓Deutsch I ate this dish for the first time in the Provence and was immediately won over by the taste. That was really something completely …
Roasted pheasant – Gebratener Fasan
↓Deutsch The pheasant is a gallinaceous bird originally from the Black Sea region, but is also widespread throughout Central Asia to China and has been …
Roasted loin of wild boar – Gebratener Wildschweinrücken
↓Deutsch Wild boar is still uncharted territory for me, as I have had stinking male boar meat from time to time in the past. In …
Tuscan style pappardelle with hare – Pappardelle auf toskanische Art mit Hase
↓Deutsch Germany in 2020: roe and stag come from New Zealand, rabbits from Argentina. Only wild boars are still available from local hunting. Searching for …
Ragù di cinghiale – Wild boar ragout – Ragout mit Wildschwein
↓Deutsch For wild boar ragout, I have read a wide variety of recipes, including raisins soaked in rum, tons of herbs that are not typically …