The Christmas Hare
Leica Hunting Blog
by Philippe Jaeger
1M ago
In German-speaking countries, Christmas is a special holiday for hunters, who use the occasion to celebrate a culinary tradition. Whether they hunt in the forest or in the lowlands, in the week before the longest night of the year, passionate hunters have a date with the “Christmas hare”. Due to ..read more
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Game sausages with red cabbage from the oven
Leica Hunting Blog
by Ilka Dorn
4M ago
Serves 4 For the meat 800 g wild boar sausages (small) Oil for searing Salt Pepper For the vegetables 1 medium-sized red cabbage (approx. 600 g) 4 shallots Olive oil 2 tsp. maple syrup 2 tsp. apple cider vinegar Salt Pepper 2 organic oranges 100 g sugar 150 g walnut ..read more
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Ragout of wild boar with mountain-spinach dumplings
Leica Hunting Blog
by Ilka Dorn
8M ago
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
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Scotch eggs with salad of wild greens
Leica Hunting Blog
by Ilka Dorn
9M ago
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
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Pursuing the elusive chamois
Leica Hunting Blog
by Ilka Dorn
9M ago
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
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Grilled neck steak of wild boar in ground-ivy marinade
Leica Hunting Blog
by Ilka Dorn
9M ago
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
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On the road with the Leica Calonox SE
Leica Hunting Blog
by Oliver Dorn
10M ago
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
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Driven hunts in Croatia
Leica Hunting Blog
by Leica Hunting Blog
10M ago
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
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Tahr Hunt in the Southern Alps
Leica Hunting Blog
by Philippe Jaeger
10M ago
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
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Venison tartare with nettle rösti
Leica Hunting Blog
by Ilka Dorn
11M 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
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