[caption id="attachment_8400" align="alignnone" width="1200"] Roe deer goulash with short macaroni and lingon berries.Rehgulasch mit kurzen Makkaroni und Preiselbeeren.[/caption] ↓Deutsch Roe deer has the most tender meat of our larger game…
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↓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 a good portion of lingonberries,…
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↓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 to go into the forest…
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↓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 be full of roe, deer…
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↓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 different than the half-burnt rabbit…
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↓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 introduced to South and Central…
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↓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 our Kaufland there are always…
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↓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 local game traders or forestry…
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↓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 for Italy. So I chose…
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↓Deutsch This is the classic German roast with a correspondingly long cooking time in contrast to the meat from the back, which is roasted today rather with a much shorter…
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