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, in the few months, enjoy 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 that can be killed in Germany, not all species that are allowed to be hunted are a real culinary delight. 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 main focus, and not all native four-legged friends meet our appropriately high standards. Other carnivores, especially birds of prey , are also protected and may not be hunted at all.
But also 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 fan 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 come across on our culinary hunt and what great treasures from American cuisine we still give German game meat a very unexpected taste experiences can elicit.
The early bird…
It is hardly surprising that a large proportion of the animals released 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 festive roast The hunting season here begins 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 the wild wood pigeons. Despite their reputation, pigeons are definitely worth a culinary experiment and may be eaten from the end of September up to the February be shot.
Less common on menus are rarer poultry varieties , such as Woodcock or the Partridge . Especially in the latter case, hunters in some federal states voluntarily refrain from hunting, as the populations have declined in recent decades. severe overhunting had to recover first.
All native birds have in common that they are particularly tasty with a mixture of fruity and spicy notes taste. The classic companion (besides 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 using similar Thanksgiving Turkey , especially the wonderful sauces, relishes and chutneys on Cranberry Based on Stonewall Kitchen or our in-house Cranberry jam .
➡️ Buy Apple Cranberry Chutney from Stonewall Kitchen
➡️ Buy Orange Cranberry Jam from Stonewall Kitchen
➡️ 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
➡️ Buy Hot Pepper Cranberry Jelly from Stonewall Kitchen
No reason to become a deer
No reason to roar – of course, we have not forgotten that most people, when talking about hunting, probably first think of the deer think. There is a good reason for this, because deer and the like are, apart from our domesticated cows and the much smaller mountain goats, 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 of adult male animals is permitted already in late summer Female animals and young animals then come September to October in front of the gun. From 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 already mentioned from the mountains . In Germany, hunters mainly find Chamois and mouflon , which migrate from their safe territories high on the mountain slopes to milder climes in search of food during the winter months. Both species may 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 into.
Game generally has a comparatively very strong flavor . Therefore, distinctive spices with a lot of flavor, such as rosemary and garlic, go particularly well with these delicacies. Serve freshly roasted 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.
➡️ Buy Garlic Rosemary Citrus Sauce from Stonewall Kitchen
➡️ Buy Roasted Garlic Aioli from Stonewall Kitchen
If you like to give your game a little spicier and more aromatic If you like, you can also use dry rubs with natural herbs. Herbs of Provence For example, are a classic in combination with game. For a more spicy note, we recommend trying the Kansas City Classic Rub . The seasoning blend from the iconic Kansas City BBQ with brown sugar , Garlic , Thyme , coriander and a touch pepperoni transforms the natural flavor of the game into something very special. And for even more spice, you can also add a dollop of Horseradish Aioli from Stonewall Kitchen add.
➡️ 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 probably still the most famous guests at (or rather on) our dining tables. Sometimes the wild pigs can also unpleasant be, for example, if they are in Gardens or suburbs get lost and there in garbage cans or flowerbeds looking for something to eat. Wild boar is a welcome delicacy, especially thanks to its strong flavor compared to the meat of domesticated pigs. It is therefore 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, the following are particularly suitable 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 delicacies like the Apple Cranberry Chutney make the pork taste even more special, especially 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 delicious sauce for pork. For the Gourmet touch , whether in the kitchen at home or outside over an open fire, we recommend 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 its 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 and the like.
➡️ Buy Hickory Brown Sugar Grille Sauce from Stonewall Kitchen
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. nevertheless relatively rare The reason why these small rodents are found is mainly due to the population. Although the small rodents are known to reproduce rapidly, Natural predators , such as foxes, lynxes, birds of prey, but also domestic cats and dogs, and recently again 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. Therefore, in many federal states, although hunting is permitted by law, voluntarily waived it the native hare to hunt in order 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 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.
Hares and rabbits are alike, 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 Avocado Oil Aioli give the meat a pleasant freshness and spicy accents.
➡️ Buy Lemon Herb Aioli from Stonewall Kitchen
➡️ Buy Orange Cranberry Marmalade from Stonewall Kitchen
As Supplement Of course, a tasty Lamb's lettuce , garnished with arugula, tomatoes and pine nuts. Finally, connoisseurs can add a splash of Roasted Garlic Oil from Stonewall Kitchen on the salad. And since fruity Citrus notes As mentioned, they are particularly good with the meat of rabbit & co. We recommend seasoning with Lemon Dijon Vinaigrette from Stonewall Kitchen with a sour and spicy blend of lemon juice , white wine vinegar and Dijon mustard .
➡️ Buy Roasted Garlic Oil from Stonewall Kitchen
➡️ Buy Lemon Dijon Vinaigrette Dressing from Stonewall Kitchen
Before we into the cool water fall, some readers are probably still missing a very special native rodent. The Beaver was a popular and abundant food source for German hunters for centuries. The wet rodent was particularly popular in the Middle Ages especially with the Monks who during the Lent had to do without meat. The brothers in faith were pleased that the water-dwelling beaver, due to its way of life, 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 become increasingly Protection and releases Although the population has recovered significantly, the population 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 our country that is quite similar to this North American species: the nutria . Originally from South America Originating from the 1st century, the nutria (as well as the muskrat) was primarily cultivated 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 all year round released for hunting. Their taste is strongly reminiscent on quails and above all fits very well with Tomato sauces and onions . The Mild Tomato Salsa from Stonewall Kitchen, seasoned with a few spoons 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
Let's get to the bottom of things
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 , catfish , Pike , Zander , perch or carp – local fish species are a cornerstone of German restaurant and dining culture and are hard to imagine our everyday lives without them. Although the maritime supply 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 blends 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.
➡️ Buy Bourbon Smoked Sea Salt from Bourbon Barrel Foods
➡️ 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) tastes particularly good with raw fish. Are you a fan of Sushi and sashimi ? Then why not try the Pineapple Ginger Sauce or the sharp Horseradish Aioli from Stonewall Kitchen for Far Eastern inspired flavors to their local fish.
➡️ Buy Garlic Rosemary Citrus Sauce from Stonewall Kitchen
➡️ 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 can 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 mostly 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 made 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 frolic, we do as the monks do and serve them to you together with our other native aquatic inhabitants.
In fact, the popular dish on menus in this country crayfish but mostly not a native species. Although Europe also has native crayfish species, these have been Overfishing brought to the brink of extinction in large parts of the continent 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 though the intentions were, as is often the case, good, the migrants only further displaced the few remaining native crayfish species in many places.
As with fish, crayfish are caught a fishing license required 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, shellfish today are not always necessarily boiled alive but killed directly before cooking. It is necessary that the animals are kept until the cooking process stay alive because dead crustacean meat 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 squeeze 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 the 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
Native 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 meats, 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 remember that 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. 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 that shooting is now restricted to Measures to protect people limited.
If you still want to try bear meat, you should try your 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 while searching for food. The meat then often ends up in the many local restaurants and inns instead of being thrown away, where it is served, 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 until a few decades ago, two small predators regularly appear on the menus of the rural population 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 leave for these Delicacies roast wild boar and venison saddle are also often left out. One of these delicacies has recently even a restaurant in Berlin rediscovered for themselves and 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, since it usually hides in its burrow during the day and comes only at night to hunt on the surface. It is precisely this behavior 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 hunting badgers since the 1970s was banned for many years because the species was endangered. And even though the population recovered now (so much so that they are now hunted primarily for population control and not primarily for consumption), the hunting of the cave dwellers is usually so It is difficult for a successful hunter to keep the catch for himself. This culinary delight is accordingly expensive. 1 kg 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 an adult deer can produce 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 similarly to a kind of oversized little rooster, but has a very unique taste that reminiscent of game . Badger can be in many ways serve, e.g. as a classic Fry or braised in small pieces, similar to venison saddle . In fact, it should be noted that the initially mentioned Problem of taste in the badger actually two solid reasons Firstly, the badger has a scent gland to mark its territory. If this is damaged during disemboweling, the taste of the secretion it contains 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 taste which many find unpleasant.
Especially spices like Thyme , Juniper and Garlic taste very good with badger meat. Dried spices such as Kansas City Classic Rub or even the Jamaican Jerk BBQ Rub from Urban Accents are ideal for preparing the meat. 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 Baby Back Rib Sauce from Stonewall Kitchen
➡️ Buy Kansas City Classic Rub spice from Urban Accents
➡️ Buy Jamaican Jerk BBQ Rub 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. Stop at a Trip to the South of France Look out for “Blaireau” if you want to try this exotic culinary delight for yourself.
Another predatory guest of honor 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 slim shape makes it ideal for hunting for example, hares and rabbits, whose burrows were otherwise difficult or impossible for humans to reach. Over time, this partnership developed into a new species: the ferret , which (similar to 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 displaced 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 1 August to 28 February can be hunted without further restrictions.
Polecat meat tastes particularly delicious with spice mixtures and sauces based on nutmeg , which also represents 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 them 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
- 4 deer medallions
- Napa Valley Avocado Oil from Stonewall Kitchen
- Bourbon Smoked Garlic Salt from Bourbon Barrel Foods
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 garnishing
And here's how it works:
- Preheat the oven for tender pink venison 80 °C To keep the meat warm later, 2 plates into the oven.
- Mix the Roasted Garlic Onion Jam and the Caramelized Onion Mustard in a small bowl.
- Heat a large pan over high heat on the stove.
- Brush the venison medallions with the Avocado & Olive Oil Blend from Stonewall Kitchen , carefully add them to the pan and fry them for 2 minutes to.
- Season the medallions generously with Bourbon Smoked Garlic Salt from Bourbon Barrel , turn the medallions and let them again for 2 minutes fry on the other side.
- Wear the Jam-Mustard Mix 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.
- About halfway through 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 heated in the oven (these plates must also be removed from the oven).
For the sauce :
- The pan with the roasting juices and 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 hint of garlic from 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 approx. 50% of the original volume reduce or until it reaches the desired thickness.
- Filter the sauce through a sieve into a serving bowl.
To serve Cut the medallions into strips, pour the sauce over them generously and garnish with some fresh Thyme , tarragon or basil As a side dish, we recommend braised vegetables such as onions or Carrots or fruity accents like Cranberries or caramelized peach. You can also top 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 .
➡️ Buy Apple Cranberry Chutney from Stonewall Kitchen
➡️ 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 13th to 15th January 2023. You are welcome to try delicious delicacies from our range and see for yourself the culinary diversity that awaits you with wild boar, rabbit & co.
Are you Fisherman or angler or do you generally love the cool water? Then we look forward to welcoming you to the Nordstil in Hamburg from the 14 to 16 January 2023 with our delicacies, fish specialties and much more.
