Captains Dinner Logo
to top

BBQ with deer

June 24th, 2018 | main dishes

I like deer. In any form. I like deer so much that they can eat everything in our garden almost unhindered,  without really taking any serious action against it – from the tulip to the apple tree, from the phlox to the cranesbill. But of course that’s another “liking”. The culinary “liking” in this case refers to finely marinated deer steak from the grill. Who says that game must always come as a roast?

BBQ with deer BBQ with deer

A good friend brought us a whole deer just before Christmas … “You always like to cook.” Wow, I could only say: back, club, shoulder, neck, ribs. Exciting, what I can cook out of all these pieces. Everything was well parried, portioned, frozen. And the club we have broken down into its parts. We cut wonderful steaks from it – a dream for BBQ!

The recipe for the wild herb salad can be found by clicking HERE.

Venison steak with wild herb salad and asparagus

(4 portions – attention: meat must be marinated for several hours)

150-200 g venison steak per person
100 ml olive oil
4 sprigs of rosemary
4 thyme branches
1-2 ts spice mixture for game
whisk the olive oil with the spices, place the meat and herbs in the oil, cover and chill for several hours or marinate overnight, turning now and then
grill steaks on the hot grill for 2-3 minutes each side
500 g asparagus
peel, cut obliquely into pieces, brush with olive oil
grill on the grill plate (or in the pan) until the asparagus is ‘al dente’ and has nice roasted stripes (about 10-12 minutes)
pepper from the mill, coarse sea salt
nutmeg, freshly grated
spice up and serve with the steak and wild herb salad

Leave me a message

Leave a Reply

Your email address will not be published.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

Weihnachtsbaum mit Lauschaer Kugeln December 18th, 2017 | menu proposals

Captain’s Christmas menu and Lisa’s wines

Seven days till Christmas and you have still no idea for your festive meal? On Christmas Eve, there is a very traditional food in most families. If there are family and friends visiting you at the holidays, the menu should be something very special, quite clear. I’ve put together a festive menu for you which can be prepared very well. And the best thing is: the menu is coming along with the suitable wine recommendations from the estate of Lisa Bunn. Now, “rescue” is at hand, here you’ll find your perfect Christmas menu.

read more
Sea service fitness, the teddy collection at seaman's outpatient clinic in Hamburg January 13th, 2019 | on the road

Sea service fitness and the doctor with the teddies

You might think you are in the waiting room of a pediatrician practice. But no. At the latest when we enter the room with the hundreds of teddies in sailor suits, I know: “Now, it starts again.” We are in the seaman’s outpatient clinic with Doctor Jan-Gerd Hagelstein. In a few days my dearest captain will leave to sign on his next ship.

read more
Bolo de Caco aus Madeira February 21st, 2018 | bread & pastries

Madeira: Kebabs, Poncha and Bolo de CACO

We ate the best Bolo de Caco on the village square in Monte above Funchal on Madeira island. The atmosphere there was special. It was lunch time, we were – away from the hustle and bustle of basket sled tours and cableway – alone in the square, apart from some mangy dogs hanging around and taking sometimes a sluggish effort to chase a pigeon. And there we discovered BOLO DE CACO.

read more


Just enter your data, and you will be notified of the latest posts.