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Oven pumpkin with a jar of Fulmer honey December 3rd, 2023 | main dishes

Oven pumpkin with venison polpette, gorgonzola and honey – the best soul food!

I love adding honey to savory dishes! There is nothing better. In my current recipe I have combined the finest acacia honey with buttery oven-baked pumpkin, orientally spiced venison polpette and slightly bitter radicchio. Plus a strong blue cheese and roasted pine nuts – all topped off with mild, aromatic Fulmer acacia honey. My personal favorite soul food for fall.

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saddle of venison barded with bacon on orange sauce December 18th, 2022 | main dishes

Saddle of venison on the bone with orange sauce – simply Christmassy!

A very special holiday roast for the upcoming Christmas celebrations: A whole saddle of venison cooked on the bone in orange sauce! Here I will tell you my recipe, which is guaranteed to succeed and leave a powerful impression.

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Venison steak with chilli and blackberry sauce August 20th, 2020 | main dishes

Venison steak with chilli and blackberry sauce

After collecting blueberries and mushrooms on my hikes over the past few weeks, now the blackberries are ripe. They’re plentiful this year, and they’re sun-kissed and sugar-sweet. I processed my harvest into a very fine sauce for the venison steak. Chilli, ginger, red and port wine and the fruity sweetness of blackberries – the sauce is really phantastic…

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venison fillet under a walnut and herb crust with physalis sauteed in butter, fried polenta slices and an elderberry gravy February 14th, 2020 | main dishes

Venison fillet with walnut and herb crust and elderberry gravy

Valentine’s Day – and unfortunately no smiley in the calendar… That means my dearest captain is at sea… and so there is no Valentine’s Captain’s Dinner this year 🙁 . For those who have their loved one at home and want to spoil them with a feast, I have exactly the right recipe here: venison fillet with walnut and herb crust and fine side dishes!

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BBQ in May: Roast venison on hay May 1st, 2019 | main dishes

BBQ in May: Roast venison on hay

Venison in a different style: Not winterly with dark sauce and dumplings, but springlike barbecued. Spicy meadow hay and lime season the meat with a distinctive and fresh aroma. That’s how spring tastes!

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Rabbit with stuffed onions and apples April 13th, 2019 | main dishes

Rabbit with stuffed onions and apples

A festive dish, made for the family party at Easter! The rabbit legs stay in the oven for three hours at low temperature – enough time to prepare the stuffed onions and bring the banquet to the table. Slow Food, so to speak.

Due to the long, gentle cooking time, the rabbit is super-tender and juicy, the stuffed onions taste delicious and are a real eye-catcher. The stewed apples and a velvety-spicy sauce complete a perfect festive meal. Your guests will be thrilled!

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Game burger with cranberry sauce February 23rd, 2019 | main dishes

Cookbook Generation Riesling – Game Burger

I’m continuing my culinary journey with the cookbook of the “Generation Riesling” in one of the famous German wine-growing regions, the Moselle. There, the winery “Wein+Gut Oster” is located. I tried the burger with venison patty. Family judgment: Burger in a class of its own!

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Roe fillet with black nuts, chanterelle and pear January 8th, 2019 | main dishes

Roe fillet with black nuts

Roe fillet or venison saddle in this recipe is seared and served with parsley roots, chanterelles, black walnuts and aromatic pears. There is a potato and celery puree, a sauce of game stock and a béchamel sauce. A perfect plate!

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Portion of deer lasagna December 30th, 2018 | main dishes

Deer Lasagna

It does not always have to be a leg or saddle of venison: lasagna with roe is a special, classy pasta dish. Deer meat is layered and baked with vegetables, good spices, a fine Riesling sauce, pasta and Taleggio cheese.

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Wild Consomé mit Reh-Klößchen December 24th, 2018 | starter

Game Consommé with deer dumplings

A clear game soup with deer meat balls is a festive affair. Just right as a starter for Christmas! The broth is easy to prepare and can be cooked well before the festive season. Also, the deer dumplings can be prepared in advance and frozen. So to say, an appetizer that comes from the cold… for a relaxed Christmas for the cook.

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