For the ragout 600 g fillet of young wild boar 150 g chanterelle mushrooms 1 tbsp. clarified butter (ghee) 1 onion 100 g peas 1 tbsp. flour 200 ml white wine 200 ml cream ½ tbsp. grated organic lemon zest 1 tbsp. lemon juice Salt Pepper Fresh chives For the dumplings 200 g mountain spinach (Atriplex hortensis) 1 onion 2 cloves of garlic 50 g butter 4 eggs 120 ml milk 250 g dry bread cubes (or unseasoned croutons) Salt Pinch of nutmeg 100 g strong Alpine cheese 2 tbsp. flour Wash the mountain spinach, carefully pat dry, pluck off the leaves and cut into fine strips. Peel and finely dice th ..read more

For the Scotch eggs 800 g mince of wild boar 10 eggs ½ tsp. salt ½ tsp. pepper Pinch of nutmeg 2 spring onions 2 tbsp. flat-leaf parsley, chopped 2 tbsp. chives, chopped 1 tsp. mustard 1 tsp. barbecue sauce 100 g flour 300 g breadcrumbs 1 handful of wild greens (e.g. sorrel, goutweed, dandelion leaves, young stinging nettle) 500 g vegetable oil for deep-frying Salt Pepper For the salad A few leaves of lettuce 4–5 handfuls of mixed wild greens 1 handful of edible wildflowers (e.g. speedwell, ground-ivy, violet, bellis, dandelion flowers) For the dressing 2 tbsp. medium-hot mustard ½ a lemo ..read more

When we set out before dawn, the mountains are barely visible against the blue-black firmament. But soon their jagged silhouette stands out clearly from the horizon and the sky turns a vibrant orange. One by one, the last points of light on the opposite slope go out. A small mountain village briefly comes into view and disappears around the next bend. And then, after a final ascent in a very tight curve, we reach the mountain pass. Hunting guide Cédric drives the car through a small hamlet and parks the off-road vehicle under a large locust tree. Here, time seems to stand still. The village ha ..read more

For the meat 800 g neck of wild boar 2 handfuls of ground-ivy leaves (Glechoma hederacea) 3 cloves of garlic 100 g pine nuts 100 ml olive oil 1 tsp. salt 1 tsp. pepper 1 tbsp. honey For the herb butter 5 ground-ivy stems (Glechoma hederacea) Some chives Some chervil 125 g softened butter Salt Pepper Carefully wash the ground-ivy and shake dry. Pluck the leaves and chop finely. Peel and finely chop the garlic. Finely chop the pine nuts. Thoroughly mix the olive oil, garlic, pine nuts, ground-ivy leaves, and honey in a bowl. Season to taste with salt and pepper. Cut the wild boar neck into s ..read more

More than two years. That’s how long we’ve been endurance-testing the Leica Calonox thermal imaging attachment. Trying out a new technical device for two weekends lets you explore and describe the most important features. But if you spend many months working with the device, and take several pauses to reflect on your experiences, you delve much deeper into the topic. The Leica Calonox SE during an autumnal stag hunt in Poland. Even after 150 hunts, including several nights in raised hides and eight hunting trips abroad, this imaging device remains fascinating. It quite literally “reveals what ..read more

Day 1: Kutina hunting grounds Early the morning, the hunting-tour operator drives us to the Kutina hunting ground. On the half-hour journey, we pass through small, snow-covered villages until we reach the hunting lodge. There, we meet up with the leaseholder of the Kutina hunting ground, Marian Balasko, and his fellow hunters and enjoy tea, coffee, hot boiled sausage, raw vegetables, bread and the traditional ajvar – a delicious vegetable relish. After a good hour, a horn rings out, the hunters are assembled and the approved game animals are announced. Then we split into groups and travel to a ..read more

After five days of chamois hunting, it’s time to quest for New Zealand’s grail: the tahr (Hemitragus jemlahicus). But the beast with the lion’s mane is not going to make it easy. What’s more, the elements seem to have conspired against us. Back in Christchurch, we receive bad news. A low-pressure weather system is approaching the New Zealand Alps and could bring torrential rain. The mountains – which include the 3,754-meter Aoraki/Mount Cook, also known as Aorangi (“Cloud Piercer”) – form a weather barrier with their numerous 3,000-meter-plus summits. Per, our hunting guide, is unconcerned. Af ..read more

For the meat 400 g saddle of venison (off the bone) 2 shallots 2 egg yolks 3 stems of parsley 2 anchovy filets 10 capers 4 small pickled gherkins 2 dashes of Tabasco Salt Pepper For the rösti 3 handfuls of young stinging-nettle leaves 500 g hard-boiling potatoes (not mealy) 1 medium onion 2 eggs 3 tbsp. clarified butter (ghee) ½ tsp. salt ½ tsp. cayenne pepper   Preparing the rösti batter Wash the young nettles – leaves only, no stems – and shake dry. Finely chop the leaves. Peel the potatoes and grate them onto a clean tea towel. Fold up the tea towel and wring out the grated potatoe ..read more

“Mama, when are we going to Africa again?” Johannes lowers the spoon he was about to dip into his muesli and studies my face carefully. I know how eagerly he awaits my answer; he has probably been keeping his request under wraps for a while. After all, long-distance travel is a big item in our family budget. But I also know that our two boys are drawn to adventures in faraway countries and that they don’t expect a luxury vacation. Johannes and his brother Max had reminisced about our last trip to Africa so often and so enthusiastically, that we, their parents, had long since begun to make new ..read more

400 g saddle of venison 4 peaches 16 strips of bacon 16 Padrón peppers (whole) 1 bunch of flat-leaf parsley 10 stems of fresh cilantro 2 cloves of garlic 2 tbsp. olive oil 1 lime Salt Black pepper Sugar 1 small chili pepper (or chili flakes) Wash the parsley and cilantro, pat dry, and chop finely. Peel and roughly chop the garlic. Briefly mix these ingredients with olive oil and 2 tbsp. lime juice in a blender. Season to taste with salt, pepper, sugar, and lime juice. Finely dice the chili and add. Allow the chimichurri to marinate approx. 2 hours. Wash the saddle of venison, pat dry, and c ..read more