Leica Hunting Blog
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Leica Sport Optics is passionate about the outdoors and the hunt. Follow our Pro Hunters on the Leica Hunting Blog to know about their experiences with our products. Our products let their users enjoy the outdoor lifestyle with greater intensity, and assist them in viewing even the tiniest details from extreme distances. Always with the greatest respect for the environment, its inhabitants,..
Leica Hunting Blog
2w ago
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
Leica Hunting Blog
1M ago
“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
Leica Hunting Blog
1M ago
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
Leica Hunting Blog
1M ago
All you can hear is the soft groaning and creaking of the tall spruce trees, barely moving in the wind. Otherwise, it’s completely still in the mountains as we leave behind our cozy hunting lodge and step into the crisp alpine air. The snow seems to have swallowed all sounds. Even our conversations seem quieter, muffled. The cover doesn’t look terribly deep, but as soon as we leave the path and take our first step into the freshly-fallen, untouched drifts, we sink in, up to our knees. And so our little troop presents a curious sight, having lost a third of our height with one small step.
But t ..read more
Leica Hunting Blog
2M ago
Serves 4
4 small pumpkins or squashes (e.g. Hokkaido, butternut, sweet dumpling)
3 tbsp. olive oil
1 pomegranate
1 red onion
2 cloves of garlic
1 tsp. cumin
1 tsp. cinnamon
1 tsp. allspice
1 tsp. ginger (freshly grated)
400 g ground venison
1 can of diced tomatoes
50 g couscous
½ bunch of coriander
200 g Greek-style yogurt
2 tbsp. pine nuts
Salt
Pepper
Preheat oven to 180 °C (250 °F). Place baking parchment on a baking sheet. Wash the pumpkins. Cut out a “lid” around the stem, and remove seeds with a spoon. Brush the bottoms of the pumpkins with 2 tbsp. olive oil and place on the baking shee ..read more
Leica Hunting Blog
2M ago
Journalists regularly receive items to test and review. I like to spend several months using them on hunts at home and abroad, whenever I have time, leisure, and opportunity.
In practice, strengths and weaknesses quickly become clear: a Leica Calonox served me very well at night in raised hides in Africa, while a bushcraft knife broke the first time I used it. I also enjoy sharing these items with hunter friends – “old hands” as well as “rookies” – and asking them to assess pros and cons from their point of view. The result: Diverse perspectives as well as ideas and solutions I would neve ..read more
Leica Hunting Blog
3M ago
Mythical, nay mystical, the Ardennes forest attracts visitors as much as it impresses them. In the depths of these woods, crouches the black beast which gives this place its reputation.
Approaching the Ardennes from the south, before delving into this eponymous forested massif, the region offers a most beautiful wooded countryside. During this early autumn season, the evening sun emphasizes the shimmering colours of the foliage majestically. From the summit of Mont Walfroy, where a hermitage originating from 565 A.D. is located, we took in an infinite view that extended to the border between F ..read more
Leica Hunting Blog
3M ago
Ingredients
For the meat
800 g saddle of wild boar (off the bone)
3 cloves
5 allspice seeds
Salt
Pepper
Oil for searing
For the chutney
400 g rowan berries (fruit of Sorbus aucuparia)
2 small onions
2 tomatoes
1 red bell pepper
2 tbsp. raisins
200 ml white wine vinegar
½ tbsp. cinnamon
350 g jam sugar, also known as gelling sugar (1:1)
½ tbsp. salt
Pepper
Preparation
Wash the rowan berries thoroughly and pluck them from their stems. Peel the onions. Score the tomatoes, pour boiling water over them and peel them. Wash and core the peppers, removing the seeds. Finely dice everything. Soak th ..read more
Leica Hunting Blog
4M ago
Finally, just before Christmas, the weather turned cold. Heavy grayish-yellow clouds heralded the first snow, which came down as sleet at home, but covered our hunting grounds with a fluffy white blanket. We were delighted: The season’s first snow is always very special.
At first, the game reacts very cautiously to the unfamiliar white splendor and the brighter light conditions at night and only leaves its protective stands late. Wild boars are particularly secretive and sometimes do not show themselves at all. The sows seek out cozy spots in spruce groves or bramble hedges, where it is warm a ..read more
Leica Hunting Blog
4M ago
In the far north of Spain rise the Cantabrian Mountains, home to one of the most pristine ecosystems in Europe. In the heart of this untamed range lives the smallest subspecies of chamois: the Cantabrian chamois.
It’s already the end of November and chamois hunting season in Spain ends in two days’ time. Very early in the morning, just as we are crossing one of the many Picos de Europa (“Peaks of Europe”), the raindrops turn into snowflakes that quickly cover the 2,648-meter Torre de Cerredo. When the sky finally clears, we experience a sunrise whose brilliance is heightened by the crisp, clea ..read more