With the cold season has in many parts of Germany The hunting season has also started again. In most federal states, hunters are only allowed to take the majority of their coveted prey from September to February This is of course commendable and serves the species protection but that is exactly why you should spend the few months enjoying the culinary treasures that are available, at least in the wild, only at this time of year Don't miss out on the fresh produce available to buy.
But what can and are you allowed to hunt in Germany?
It should be said right away that despite the extremely limited number of wild animals , not all species that can be hunted in Germany are a real feast for the palate. It is striking that in Germany most small carnivores , such as foxes and martens, may theoretically be hunted (and depending on the federal state), but actually never end up in the cooking pot – and unlike some of today's exotic animals (more on this later), this has not only been the case for a short time . Health and taste are of course the most important factors, and not all domestic four-legged animals meet our appropriately high standards. Other carnivores, particularly birds of prey , are also protected and may not be hunted at all.
But the range of edible wild animals is filled with some local delicacies that most people rarely or never get on their knife and fork. Are you a friend of local products and one or the other bizarre taste pleasures Then come with us on a journey through the German forests and waters and let us see what we can find on our culinary hunt and what great treasures from American cuisine we still love German game meat unexpected taste experiences can elicit.
The early bird …
It is hardly surprising that a large proportion of the animals allowed for hunting in Germany are native birds. These include well-known species such as the pheasant , the wild goose or the Mallard ducks , which are particularly popular in the winter months and are also often used as alternative to the bred ducks, geese and chickens as a holiday roast The hunting season begins here in stages from August to November and ends uniformly on January 15th .
A classic from the home nests that is often neglected today is Pigeons , especially wild wood pigeons. Despite their reputation, pigeons are definitely worth a culinary experiment and may be eaten from the end of September right into the February be shot.
Less common on menus are especially rarer poultry species , such as the woodcock or that Partridge . Especially in the latter case, hunters in some federal states voluntarily refrain from hunting, as the population has declined in recent decades. severe overhunting had to recover first.
All native birds have one thing in common: they are particularly tasty with a mixture of fruity and spicy notes taste. The classic companion (along with potatoes in every conceivable form) sour side dishes such as red cabbage (preferably with apple pieces or refined with the Apple Cranberry Chutney from Stonewall Kitchen) or Sauerkraut . For the fruity note we recommend, similar to Thanksgiving Turkey , especially the wonderful sauces, relishes and chutneys on cranberry basis of Stonewall Kitchen or our in-house Cranberry jam .
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➡️ Buy Cranberry Jam from American Heritage
➡️ Buy Old Farmhouse Chutney from Stonewall Kitchen
➡️ Buy Major Grey's Chutney from Stonewall Kitchen
➡️ Buy New England Cranberry Relish from Stonewall Kitchen
➡️ Buy Holiday Spiced Cranberry Sauce from Stonewall Kitchen
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No reason to become a deer
No need to roar – of course we have not forgotten that most people, when talking about hunting, probably first think of the deer There is a good reason for this, because apart from our domesticated cows and the much smaller mountain goats, deer and the like are the only large, prominent ungulates in Western Europe since the end of the last ice age and the deforestation of the great European forests in antiquity and the Middle Ages, with which aurochs and similar food sources of our ancestors disappeared permanently.
And for us and other hunters, large herbivores naturally mean one thing – lots of aromatic meat .
Unlike many other wild animals, fallow deer , Deer and red deer not generally but differentiated by age and gender may only be shot at certain times of the year. In general, hunting adult male animals already in late summer Female animals and young animals then come September to October in front of the gun. January to the end of February Then the hunting season ends and the impressive animals can go about their business in peace.
In addition to the deer in our forests and meadows there are also the relatives mentioned above from the mountains . In Germany, hunters mainly find Chamois and mouflons , which in the winter months migrate from their safe territories high on the mountain slopes to milder climes in search of food. Both species may already from August be shot, but the chamois season ends comparatively early mid-October while the mouflons live for a similar length of time as other game until January may be hunted in.
Game generally has a comparatively very strong flavor of its own . Therefore, distinctive spices with a lot of flavor such as rosemary and garlic go particularly well with these delicacies. Serve freshly fried venison legs or chops Instead of using the herb butter familiar from steak, use a spoon Roasted Garlic Aioli or Rosemary Aioli from Stonewall Kitchen or submit the Garlic Rosemary Citrus Sauce as a side dish for a balanced blend of spicy notes with a splash of refreshing lemon.
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➡️ Buy Roasted Garlic Aioli from Stonewall Kitchen
➡️ Buy Rosemary Aioli from Stonewall Kitchen
If you like your game a little spicy and aromatic then you can also use dry rubs with natural herbs. Herbes de Provence eg are a classic in combination with game. For a spicier note, we recommend trying the Kansas City Classic Rub . The spice blend from the iconic Kansas City BBQ with brown sugar , Garlic , thyme , coriander and a touch peppers transforms the game's own flavour into something very special. And for even more spiciness, you can also add a dollop of Horseradish Aioli from Stonewall Kitchen add.
➡️ Buy Herbes De Provence spice from Urban Accents
➡️ Buy Kansas City Classic Rub spice from Urban Accents
➡️ Buy Horseradish Aioli from Stonewall Kitchen
Wild Filth
In addition to deer and stag, the wild boars At least among the larger mammals, the most famous guests at (or rather on) our dining tables. Sometimes the wild pigs can also unpleasant If they are in gardens or suburbs get lost and there in garbage cans or flower beds looking for something to eat. Wild boar is a welcome delicacy thanks to its strong flavor compared to the meat of domesticated pigs. It is good that the hunting season on wild boars (also due to their relatively high numbers) significantly longer than for many other wild animals, namely seven and a half months from mid-June to the end of January .
As with the “classic” pork, fruity notes of apples especially good with wild boar meat. From the range of Stonewall Kitchen The most important option here is Roasted Apple Grille Sauce , with the aroma roasted apples . But also sweet treats like the Apple Cranberry Chutney make the pork taste even more special in autumn and winter. Also from the grill masters at Rufus Teague comes with the variety Smoky Apple BBQ a sauce that is perfect for wild boar chops (not only) from the grill.
➡️ Buy Roasted Apple Grille Sauce from Stonewall Kitchen
➡️ Buy Apple Cranberry Chutney from Stonewall Kitchen
➡️ Buy Smoky Apple BBQ Sauce from Rufus Teague
Besides apples, pigs have a fable for both food and great side dishes. Onions and mushrooms . The Vidalia Onion Fig Sauce Vidalia combines onions from the USA and the sweetness of figs with the fruity acidity of apple cider vinegar and orange juice for an exceptionally tasty sauce for pork. For the Gourmet touch , whether in the kitchen at home or outside over an open fire, we recommend serving a generous spoonful of the Truffle Aioli from Stonewall Kitchen with black truffles and white truffle oil. Because, as everyone knows, pigs can't get enough of truffles - even on their plates.
➡️ Buy Vidalia Onion Fig Sauce from Stonewall Kitchen
➡️ Buy Truffle Aioli from Stonewall Kitchen
And if you want your wild boar to be smoky like, then you should go for the Hickory Brown Sugar Grille Sauce from Stonewall Kitchen. It impresses with smoky hickory aroma paired with the taste of brown sugar , Dijon mustard and Apple cider vinegar . An absolute must, not only with wild boar but also with classic ribs etc.
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That’s where the rub lies (not only) in the pepper
Easter bunny fans should look away now, because in many German kitchens the little rascal is literally being fleeced.
Hare and rabbit are, although rare, a popular guest on German menus and very popular among meat lovers. The reason why rabbit leg & co. still relatively rare The reason why these small rodents are so common is mainly due to the population. The small rodents are known to reproduce very quickly, but as long as Natural predators , such as foxes, lynxes, birds of prey, but also domestic cats and dogs, and recently wolves and exotic immigrants such as the golden jackal, are trying to kill the small rodents, so the populations remain largely well regulated and do not need to be hunted separately. This is why in many federal states, although hunting is permitted by law, voluntarily renounced it the native hare to hunt so as not to endanger the population.
The situation is similar with the rabbit Although rabbits are still huntable all year round , with a exception for mother animals during the rearing of the young animals, but also their until recently very high stocks have been threatened in recent years by the arrival of new and old predators from abroad In fact, many of the native rabbits today live mainly in urban habitats such as parks and green spaces and are mostly hunted there to preserve the local botany. For this reason, rabbits are also a rather rare delicacy in German cooking pots.
Like hares and rabbits, their relative mild taste , the reminiscent of chicken . Similar to poultry, therefore, fruity sauces and side dishes especially good with rabbit leg & Co. Fruity delicacies from Stonewall Kitchen like that New England Cranberry Relish or the Orange Cranberry Marmalade are ideal accompaniments to mild rabbit meat. But also tangy notes of citrus like in Lemon Herb Aioli or the Lemon & Avocado Oil Aioli give the meat a pleasant freshness and spicy accents.
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As side dish Of course, the little rodents deserve a tasty Lamb's lettuce , garnished with rocket, tomatoes and pine nuts. Finally, connoisseurs can add a splash Roasted Garlic Oil from Stonewall Kitchen on the salad. And since fruity citrus notes As mentioned above, they go particularly well with the meat of rabbit & co. We recommend seasoning with Lemon Dijon Vinaigrette from Stonewall Kitchen with a sour and spicy mixture of lemon juice , white wine vinegar and Dijon mustard .
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➡️ Buy Lemon Dijon Vinaigrette Dressing from Stonewall Kitchen
Before we into the cool water some readers are probably missing a very special native rodent. The Beaver was a popular and rich source of food for German hunters for centuries. The wet rodent was particularly popular in the Middle Ages especially among the monks who during the Lent The brothers in faith were pleased that the beaver, which lives in the water, was classified as fish and thus provided a practical, high-fat substitute meal during Lent, which (at least in this justification) was not against church doctrines But today, you won’t find the beaver on your plate even during Lent, because even though the species has made a name for itself in this country protection and releases Although the beaver population has recovered significantly, it is still not secure and the beaver is therefore still protected from hunting by law.
But there is an alternative.
muskrats (also called water rats) are probably familiar to many people. There is also a species in this country that is quite similar to this North American species: the nutria . Originally from South America Originating from the 1st century, the nutria (like the muskrat) was primarily hunted for its waterproof fur introduced to Europe and soon spread throughout the local ecosystems. Since they are a invasive species The nutria is found in most federal states year-round released for hunting. Their taste is strongly reminiscent on quail and fits very well with tomato sauces and onions . The Mild Tomato Salsa from Stonewall Kitchen, seasoned with a few spoonfuls Vidalia Onion Fig Sauce , Caramelized Onion Mustard or Roasted Garlic Onion Jam for some additional depth of flavor, fits perfectly with the (not exactly small) rodent.
➡️ Buy Mild Tomato Salsa from Stonewall Kitchen
➡️ Buy Vidalia Onion Fig Sauce from Stonewall Kitchen
➡️ Buy Caramelized Onion Mustard from Stonewall Kitchen
➡️ Buy Roasted Garlic Onion Jam from Stonewall Kitchen
butter on the fish
Of course, when it comes to hunting in the German wilderness, we can anglers and fishermen don't forget. German rivers and lakes are home to many types of fish that gourmets do not want to miss on their plates. Whether trout , Wels , pike , pike perch , perch or carp – local fish species are a cornerstone of German restaurant and food culture and are an integral part of our everyday lives. The maritime offer has increased by many in recent decades due to modern refrigeration and transport chains. exotic alternatives and delicacies previously reserved for coastal residents have been expanded, but the Trout Müllerin style & Co. still enjoy unbroken popularity today.
We classically recommend aromatic spice mixtures with a distinct hint of citrus . The Bourbon Smoked Sea Salt from Bourbon Barrel Foods or the Kodiak Salmon Rub by Urban Accents are with their grades of pepper , dill , lemon oil and sea salt ideal companion for aquatic delicacies of all kinds.
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➡️ Buy Kodiak Salmon Rub spice from Urban Accents
Sauces are also recommended for serving citrus-based , such as the Garlic Rosemary Citrus Sauce from Stonewall Kitchen. And fans of Asian cuisine know, of course, that strong notes of Wasabi , horseradish and Ginger (not only) with raw fish tastes particularly good. Are you a fan of Sushi and sashimi ? Then try the Pineapple Ginger Sauce or the sharp Horseradish Aioli from Stonewall Kitchen for Far Eastern inspired flavors to their local fish.
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➡️ Buy Horseradish Aioli from Stonewall Kitchen
➡️ Buy Pineapple Ginger Sauce from Stonewall Kitchen
And while we are on the subject of fishy delicacies that we share with our friends from the Far East in common, then of course the eel As in Japan, the snake-like fish is also used here for storage and consumption smoked . It usually ends up in a bun , the Japanese drape it as special banquet For example, at New Year's on a bed of white rice and glaze it with a slightly sweetened teriyaki sauce soy-based.
➡️ Buy Teriyaki Sauces from Stonewall Kitchen
Greetings from New England
Although Crayfish , like beavers, are of course not fish, but as the only native representatives of the invertebrates, which from time to time on our menus we do the same as the monks and serve them to you together with our other native aquatic creatures.
In fact, the popular dish on the menus in this country crayfish but mostly not a native species. Europe also has native crayfish species, but these have been overfishing In many parts of the continent, the crayfish was brought to the brink of extinction long ago. In order to fill the ecological niche and maintain the economic factor of crayfish, the from America originating "Crayfish" released into the wild. Even if the intentions were, as is often the case, good, the immigrants only further displaced the few remaining native species of crab in many places.
As with fish, the catch of crayfish is also subject to a fishing license needed and the native species due to their small number sometimes under species protection . The season begins end of June and lasts until October The preparation of the shellfish is the same as for the more well-known, much larger Lobsters . Unlike in the past, however, shellfish are not always necessarily boiled alive but killed directly before cooking. It is necessary that the animals are kept stay alive because dead crustacean flesh quickly harmful bacteria settle and multiply and the animals therefore become intolerant to humans very quickly after their death.
Crayfish can be eaten pure with a dash of lemon, but also taste extra delicious, for example, in a cream and tomato based sauce . They are also particularly recommended with asparagus or in salads with a dressing based on white wine vinegar and mustard (eg the Vidalia Onion Fig Sauce , the Lemon Dijon Vinaigrette Dressing or that Balsamic Fig Dressing from Stonewall Kitchen) or with an Asian touch with Teriyaki sauces .
➡️ Buy Vidalia Onion Fig Sauce from Stonewall Kitchen
➡️ Buy Lemon Dijon Vinaigrette Dressing from Stonewall Kitchen
➡️ Buy Balsamic Fig Dressing from Stonewall Kitchen
➡️ Buy Teriyaki Sauces from Stonewall Kitchen
Domestic exotics
As already mentioned at the beginning, furry carnivores rather a rarity on modern menus. One often cited reason for this is the alleged very unique taste of these types of meat, caused by their diet. However, how much truth there is behind this statement is questionable , are other carnivores like Snake , crocodile or shark e.g. from farm breeding but also increasingly popular dishes on the menus of exotic restaurants also in this country . And other familiar carnivores, especially fish, such as pike and Catfish , as already mentioned, are part of our familiar menu anyway.
It is more likely that the furry carnivores were already so rare ended up on our tables because they reminded us too much of our furry companions like cats and dogs which over the millennia have evolved from pure farm animals to our beloved friends and family members have developed.
For a long time, an exception to this rule was the European bear The Gauls stewed its meat in ancient times and until the 19th century There were efforts in special culinary circles to bring bear meat back into fashion. In Paris of the 19th century, e.g. marinated and braised bear paws (not to be confused with the sweet pastry of the same name) served in a spicy sauce. Especially in view of the low stocks In many parts of Europe, however, it is perhaps better that this trend has not taken hold and shooting is now restricted to measures to protect people limited.
Anyone who still wants to try bear meat should try their luck in the north of the Japanese main island Honshu. Here, unlike in Japan, there is a stable bear population and local hunters are regularly forced to thin out the populations to prevent the large carnivores the prey animals run out and they engage in potentially dangerous confrontations with humans when searching for food. The meat then ends up in the many local restaurants and inns instead of in the garbage and is served there, only lightly fried and dipped in soy-based sauces, similar to the Hawaiian Grille Sauce from Stonewall Kitchen , a sought-after delicacy alongside wild boar and venison.
➡️ Buy Hawaiian Grille Sauce from Stonewall Kitchen
But let us return from the Far East back to Germany , because even here, until a few decades ago, two small predators has become a regular feature on the menus of rural populations in particular. This trend can certainly be attributed to the food shortages at the beginning and middle of the last century, but even today parts of the older population think back with pleasure and longing to the furry delicacies and hunters have delicacies Roast wild boar and saddle of venison are also often left out. One of these delicacies has recently even a restaurant in Berlin rediscovered for themselves and thereby caused a lot of excitement.
The Badger , Germany's largest marten species, is probably only known to most people from television and picture books. No wonder, as it mostly hides in its burrow during the day and comes only at night It is precisely this behaviour that makes the badger a rare prey for local hunters. The fact that the badger is virtually unknown on German menus is partly due to this lifestyle and partly because the hunting of badgers since the 1970s was banned for many years because the species was endangered. And even though the stocks has since recovered (so much so that they are now hunted primarily for population control and not primarily for consumption), hunting the cave dwellers is usually so It is difficult for a successful hunter to keep the catch for himself. The culinary delight is accordingly expensive. 1 kg of venison often around 50 € For the same amount of badger meat you can easily 50% This may sound like a lot, but it is understandable given the difficulty of hunting and the fact that an adult animal costs on average only about 3 kg of meat while a fully grown deer can yield up to 9 kg of edible meat.
Nevertheless, one should not ignore the delicacy if one is in the relatively short hunting season from the beginning of August to the end of October the rare chance to taste them. The badger is prepared in a similar way to a kind of oversized little boat, but has a very unique taste that removes reminiscent of game . Badger can be in many ways serve, e.g. as a classic Fry or braised in small pieces, similar to venison . In fact, it should be noted that the initially mentioned problem of taste in the badger actually two solid reasons On the one hand, the badger has a scent gland to mark its territory. If this is damaged during the disemboweling, the taste of the secretion contained in it spreads through the meat and makes it largely inedible . It is also recommended to the fat from the meat, as this also has a strong flavor which many find unpleasant.
Especially spices like thyme , juniper and Garlic taste very good with badger meat. Dry spices like Roma spice that Kansas City Classic Rub or even that Jamaican Jerk BBQ Rub from Urban Accents are ideal for preparing the meat. For serving, we recommend aromatic sauces such as BBQ sauce Space Camper by Rufus Teague . Gourmets should also try the Baby Back Rib Sauce from Stonewall Kitchen Similar to game, the sweet notes of brown sugar and Molasses , the spice of Dijon mustard and soy sauce and the fruity spritzer orange juice concentrate ideal with the taste of the meat.
➡️ Buy BBQ Sauce Space Camper by Rufus Teague
➡️ Buy Baby Back Rib Sauce from Stonewall Kitchen
➡️ Buy Kansas City Classic Rub spice from Urban Accents
➡️ Buy Jamaican Jerk BBQ Rub spice from Urban Accents
➡️ Buy Roma spice from Urban Accents
By the way: in other countries like Sweden , Russia or even France , it is still today not infrequently the badger as a festive roast for Christmas to be served. When you have a trip to the South of France on the menus look for “Blaireau” if you want to try this exotic culinary delight for yourself.
Another predatory guest of honour in many German kitchens was well into the last century into the Polecat . Because of their small size, speed and underground dwellings, the animals are also difficult to catch were like badgers, the wild polecat was also mostly a rare feast that was enjoyed by the whole family. In fact, humans and polecats have a much closer relationship than, for example, the badger. The European polecat was already in the 1st millennium of people domesticated because its slender shape makes it ideal for hunting on hares and rabbits, for example, which were otherwise difficult or even impossible for humans to reach in their burrows. Over time, this partnership developed into a new species: the ferret , which (like dogs and cats) has become a pet and thus probably contributed to the fact that the polecat has almost completely disappeared from German cuisine.
Nevertheless, the polecat is still hunted on a large scale domesticated and bred . The main reason is the fur of the animals. Although animal welfare organizations have largely banned this practice on farms in Eastern Europe but there are still small polecat farms in this country. Unlike many other European predators and related species, such as the Otter , the polecat is also found in the wild not endangered and may from August 1st to February 28th can be hunted without further restrictions.
Polecat meat tastes particularly delicious with spice mixtures and sauces based on nutmeg , which also the old tradition of the little robber as popular Christmas meal If you ever have the opportunity to get hold of this rare hunting prey, we recommend that you try it yourself. creamy cream sauce seasoned with our Pumpkin Pie Spice or the Blackberry Patch Pumpkin Spice Syrup for a particularly autumnal and festive taste experience in the cold season.
➡️ Buy Pumpkin Pie Spice from American Heritage
➡️ Buy Pumpkin Spice Syrup from Blackberry Patch
On the trail of good taste
But enough of the theory, now it is Time for practice . For the self-experiment In delicious game cuisine we enjoyed a delicious recipe recommendation our taste experts from Stonewall Kitchen for veal and adapted it for local game.
For our delicious glazed deer medallions you need the following ingredients:
- 2 tablespoons Roasted Garlic Onion Jam from Stonewall Kitchen
- 2 teaspoons Caramelized Onion Mustard from Stonewall Kitchen
- 1/2 teaspoon Herbes De Provence spice by Urban Accents
- 4 deer medallions
- Napa Valley Avocado Oil from Stonewall Kitchen
- Bourbon Smoked Garlic Salt from Bourbon Barrel Foods
- Heartland Pepper & Garlic seasoning by Urban Accents
For the sauce :
- 300 ml red wine
- 200 ml game stock
- 1 teaspoon Baby Back Rib Sauce from Stonewall Kitchen
- 80 g butter
- thyme, tarragon, basil (fresh) for garnish
And here's how it works:
- Preheat the oven for tender pink venison 80 °C To keep the meat warm later, place 2 plates into the oven.
- Mix the Roasted Garlic Onion Jam , den Caramelized Onion Mustard and the Herbes de Provence spice mix in a small bowl.
- Heat a large skillet on the stove over high heat.
- Brush the venison medallions with the Avocado & Olive Oil Blend from Stonewall Kitchen , carefully add them to the pan and fry for 2 minutes to.
- Season the medallions generously with (depending on your preference for garlic) Bourbon Smoked Garlic Salt from Bourbon Barrel and Heartland Pepper & Garlic seasoning from Urban Accents , turn the medallions and let them again for 2 minutes fry on the other side.
- Wear the jam-mustard-herbs mixture on top of the medallions.
- Remove the pan from the heat and place it in the preheated oven . Let the medallions bake at 80 °C for 20 to 30 minutes ferment.
- After about half of the cooking time, add the red wine into the pan and let the medallions finish cooking.
- Remove the finished medallions from the pan and keep them warm between the plates that have been preheated in the oven (also remove these from the oven).
For the sauce :
- The pan with the pan drippings-red wine mix over medium heat put back on the stove.
- butter and Baby Back Rib Sauce from Stonewall Kitchen add.
- The sauce already has a garlic flavour due to the roasting residue, but if you want, you can add extra Roasted Garlic Onion Jam from Stonewall Kitchen season to taste.
- Deglaze with game stock (or alternatively with beef, veal or chicken stock).
- Heat the mixture on the stove about 50% of the original volume reduce or until it reaches the desired thickness.
- Strain the sauce through a sieve into a serving bowl.
To serve Cut the medallions into strips, pour the sauce generously over them and garnish with some fresh thyme , tarragon or basil Garnish with herbs. As a side dish we recommend braised vegetables such as onions or carrots or fruity accents like cranberries or caramelized peach. You can also garnish the meat with a Spoonful of Apple Cranberry Chutney , Peach Amaretto Jam or Smoky Peach Whiskey Sauce from Stonewall Kitchen For sharper accents, the spicy Peach Hot Sauce from Horseshoe Brand .
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➡️ Buy Peach Amaretto Jam from Stonewall Kitchen
➡️ Buy Smoky Peach Whiskey Sauce from Stonewall Kitchen
➡️ Buy Peach Hot Sauce from Horseshoe Brand
Admittedly, the recipe not the easiest , but since game is a very special delicacy, we wanted to prepare don't skimp .
If you want to convince yourself of the great taste of our range, then visit us from January 24 to 29, 2023 on the Jagd & Hund , Europe's largest hunting fair, in Dortmund .
Alternatively, we are also on site in augsburg on the HUNTING AND FISHING from the 13 to 15 January 2023. You are welcome to try delicious delicacies from our range here on site and see for yourself the culinary diversity what awaits you about wild boar, rabbit & co.
Are you fisherman or angler or do you generally love cool water? Then we look forward to seeing you at the Nordstil in Hamburg from the January 14 to 16, 2023 with our delicacies, fish specialties and much more.
