World of wild

Wild about game

Wild deer, venison, pheasant, rabbit and more

 

Exciting game combinations with spices and herbs

Game can be combined with countless flavours. Spices such as juniper, bay leaf and pepper, and pairings with strong herbs such as rosemary and thyme, are the classics. Experimental cooks may also reach for the vanilla, Assam long pepper, coffee, cinnamon, cloves or cardamom. They refine marinades, sauces or the roasting juices in an irresistible way. Game can also be easily combined with flavours of the Far East: Soy sauce, curry spices, ginger or chilli open up completely new worlds of flavour. A very special liaison is the combination of acidic components with deer, venison and co. Vinegar enhances the flavour of game and adds beautiful contrasts to the palate with terrines, ragout, game sausages and ham.

 
Zarter Rehrücken mit Waldkräuterkruste
 
 
 

Good reasons for more game on the table

In Austria and Germany, not even one kilogram of game meat is eaten per capita per year. However, hare, wild boar, deer and venison should be served much more often. After all, the meat not only tastes good, it is also considered to be particularly valuable in nutritional terms. Game meat has a very low fat content and contains a great deal of protein, the important vitamins of the B group and the minerals iron, selenium and zinc. The animals have been able to move around in nature for a lifetime and feed on grasses and herbs. Game meat is therefore a uniquely sustainable and high-quality natural product. So there’s plenty of reason to eat game more often. The forest pantry has so much to offer!

 

Game is always in season

In this country, people tend to eat game only for a few weeks a year. Apart from the popular game season, during which a lot of game meat is available thanks to large hunts, game is actually in season all year round. Shooting times are distributed across all months of the year, depending on the species of game. The valuable and sustainable game meat from roe deer, stag, wild boar, chamois or wild duck could therefore feature on menus more often.

 

The real taste of game

Wacholderbeeren, ganz

Product tip

Wacholderbeeren, ganz
400 g
Wild Klassik

Product tip

Wild Klassik
480 g
BIO Wacholderbeeren, ganz

Product tip

BIO Wacholderbeeren, ganz
160 g
Assam Langpfeffer

Product tip

Assam Langpfeffer
200 g
Forest Flair

Product tip

Forest Flair
100 g
BIO Lorbeerblätter, ganz

Product tip

BIO Lorbeerblätter, ganz
17 g
Nordic Flair

Product tip

Nordic Flair
270 g
Chianti-Weinessig

Product tip

Chianti-Weinessig
500 ml
Tasmanischer Bergpfeffer

Product tip

Tasmanischer Bergpfeffer
200 g
Crema di Aceto Pflaume

Product tip

Crema di Aceto Pflaume
500 ml
Rinder-Bouillon kräftig

Product tip

Rinder-Bouillon kräftig
1.2 kg
Birnen Balsam-Essig Barrique

Product tip

Birnen Balsam-Essig Barrique
250 ml
Wacholderbeeren, ganz

Product tip

Wacholderbeeren, ganz
400 g
Wild Klassik

Product tip

Wild Klassik
480 g
World of wild

Game recipes for you

Hirschragout "Forest Flair"
Hirschragout "Forest Flair"
Zwiebelrostbraten vom Hirsch
Zwiebelrostbraten vom Hirsch
Hirschrostbraten
Hirschrostbraten
Rehkeule mit Steinpilz-Popcorn
Rehkeule mit Steinpilz-Popcorn
Hasenrückenfilet auf Muskatkürbis
Hasenrückenfilet auf Muskatkürbis
Prättigauer Wild-Terrine
Prättigauer Wild-Terrine
Kaninchenrücken
Kaninchenrücken
Reh und Ronen
Reh und Ronen
Rosa gebratener Rehrücken
Rosa gebratener Rehrücken
Galantine von Reh und Fasan im Weinblatt
Galantine von Reh und Fasan im Weinblatt
Hirschragout "Forest Flair"
Hirschragout "Forest Flair"
Zwiebelrostbraten vom Hirsch
Zwiebelrostbraten vom Hirsch
Hirschrostbraten
Hirschrostbraten
Rehkeule mit Steinpilz-Popcorn
Rehkeule mit Steinpilz-Popcorn
Hasenrückenfilet auf Muskatkürbis
Hasenrückenfilet auf Muskatkürbis
Prättigauer Wild-Terrine
Prättigauer Wild-Terrine
Kaninchenrücken
Kaninchenrücken
Reh und Ronen
Reh und Ronen
Rosa gebratener Rehrücken
Rosa gebratener Rehrücken
Galantine von Reh und Fasan im Weinblatt
Galantine von Reh und Fasan im Weinblatt