Wildschweinkeule mit HagebuttensauceBoneless Leg of Wild Boar with Rose Hip Sauce

An unserem Marktstand gibt es gerade Wild in Hülle und Fülle. Das liebe ich in dieser Jahreszeit! Und ständig kann ich etwas neues ausprobieren, da es so viele verschiedene Tiere gibt und so viele unterschiedliche Stücke Fleisch. Wir kaufen jetzt auch Wild auf Vorrat, da die Zeit bald wieder vorbei ist, in der man es kaufen kann. Wild schmeckt aber immer lecker! Also vakuumieren wir es und frieren wir ein.

Ich mag es auch so gerne, da es mageres Fleisch ist, das trotzdem sehr viel Geschmack mitbringt.

So haben wir kürzlich das erste Mal Wildschwein gekauft, gekocht und gegessen. Es gab Keule, aber ohne Knochen. Dazu eine Hagebuttensauce. Bevor ihr Euch denkt, dass das ziemlich außergewöhnlich ist, ist es nicht. Es kommt nämlich einfach Hiffenmark (auf deutsch Hagebuttenmarmelade) in die Sauce. Ich hatte noch selbstgemachte, aber die gibt es auch zu kaufen, z.B. von Maintal. Schmeckt auch köstlich zum Frühstück. Es ist also keine Investition, die man bereut ;).

Die vom Wildschwein auch nicht, da es so lecker schmeckt. Wir sind keine großen Fans mehr von Schweinefleisch, weil das für uns inzwischen einen seltsamen Geschmack hat. Keine Ahnung warum. Wobei ich demnächst mal vom Metzger am Markt das Schwäbisch-Hällische probieren möchte. Das Wildschwein hat ein angenehm kräftiges Aroma, ohne dabei nach Wild zu schmecken, wenn ihr versteht was ich meine. Und der Braten war unglaublich zart! Zum Glück haben wir noch einen gebunkert!

Auf jeden Fall ein Kandidat für das Weihnachtsmenü!

Wildscheinkeule mit Hagebuttensauce

Vor einem Jahr: Selbstgemachten Schokoladentafeln

Vor zwei Jahren: Eierlikör & Lebkuchen

These days our market stall has game abundantly. I love that about this season! I can try new things again and again, because there are so many different kinds of game and so many different pieces. We also buy game ahead, because soon the season for game is over. But game is always so delicious, so we evacuate and freeze it.

I also prefer game, because it’s lean, but nonetheless very tasty.

So recently we bought, cooked and ate wild boar for the first time. We made a boneless leg accompanied with a rose hip sauce. It might sound extraordinary, but it is not so much. You just put some rose hip jam in the sauce, which you can easily buy in Germany, for example from Maintal or you can make it yourself as I did once. It also taste scrumptious for breakfast. So it’s not an investment to have regrets about ;).

Neither the one for the wild boar, because it’s so delicate. We are no fans of pork anymore, because it has some strange taste to us. No idea why. Although I want to try the pork from the butcher at the market, since they have a special breed. The wild boar has a pleasant vigorous flavour, without tasting like game, if you know what I mean. And the roast was incredibly tender! Luckily we have one more in the freezer!

By all means, this dish is a candidate for your Christmas meal!

Boneless Leg of Wild Boar with Rose Hip Sauce

One year ago: homemade chocolate bars

Two years ago: eggnog & gingerbread

Hackbraten à la JamieMeatloaf à la Jamie

Update: Für das deutsche Rezept nach unten scrollen!

Yesterday we had a spectacular dinner.

Sometimes you make a recipe and doesn’t expect anything. Well not much. And then it happens… the food is just overwhelming. This doesn’t happen often. Normally I already read about a food or recipe and I have an idea, even it’s just the slightest, how it will turn out.

Ok, we all have a faint idea how meatloaf tastes. But believe me this is different. Totally. Almost everyone has his own meat loaf recipe (or is still looking for the right one at the bottom of their heart), but give this a try, because of that.

Meatloaf à la Jamie

 This recipe is an easy one and doesn’t call for a lot of ingredients. It’s delicate and luscious and  soft like a good cinnamon bun. Sorry, I’m still thinking of a recipe, that I saw this morning. But there’s truth in that sentence.

But the best is the taste. I cannot describe it, because I couldn’t find out from what ingredient the taste comes. In the end it isn’t important, it just means, you have to follow the recipe. And I hope the taste doesn’t derive from the rye toast I put into, instead of the breadcrumbs, which were out. I don’t want you to look after toast made of rye, just because of a simple meatloaf recipe, but to be true the rye toast is very good – for a toast, I mean it’s still just toast, but a good one. I just stumbled upon it recently, as I was filling up my toast stock.

Yeah I have a toast stock! For my defense, the meatloaf wouldn’t have been possibly without it, yesterday. And maybe the rye toast is the secret ingredient for the splendid taste. And if you are out of real bread AND granola, well you can eat it for breakfast, too.

Meatloaf à la Jamie

So why Jamie? I have a cookbook these days, which I borrowed from the library. And I’m testing it. You think right, it’s from Jamie Oliver (Jamie’s Food Revolution or in German: Jamie’s Kochschule). I like his books, but I made the experience, that there are only a few recipes in his books, that I cook (mostly the same). Some have too fancy ingredients, some are just not my kind. And therefore the books are too expensive.

This time again,I liked the book, after I first flipped through. But as I got it from the library, I can now test a lot of recipes, without buying it and then (almost) regretting it (I normally have no regrets buying or possessing any cookbook). And until now the book did a good job.

So if you are still looking for a dinner recipe, give this a try and if not today, then tomorrow or at the latest next weekend. I beg you!

Meatloaf à la Jamie

Vor einem Jahr: Überbackene Tofunocken mit Tomatensauce

Yesterday we had a spectacular dinner.

Sometimes you make a recipe and doesn’t expect anything. Well not much. And then it happens… the food is just overwhelming. This doesn’t happen often. Normally I already read about a food or recipe and I have an idea, even it’s just the slightest, how it will turn out.

Ok, we all have a faint idea how meatloaf tastes. But believe me this is different. Totally. Almost everyone has his own meat loaf recipe (or is still looking for the right one at the bottom of their heart), but give this a try, because of that.

Meatloaf à la Jamie

 This recipe is an easy one and doesn’t call for a lot of ingredients. It’s delicate and luscious and  soft like a good cinnamon bun. Sorry, I’m still thinking of a recipe, that I saw this morning. But there’s truth in that sentence.

But the best is the taste. I cannot describe it, because I couldn’t find out from what ingredient the taste comes. In the end it isn’t important, it just means, you have to follow the recipe. And I hope the taste doesn’t derive from the rye toast I put into, instead of the breadcrumbs, which were out. I don’t want you to look after toast made of rye, just because of a simple meatloaf recipe, but to be true the rye toast is very good – for a toast, I mean it’s still just toast, but a good one. I just stumbled upon it recently, as I was filling up my toast stock.

Yeah I have a toast stock! For my defense, the meatloaf wouldn’t have been possibly without it, yesterday. And maybe the rye toast is the secret ingredient for the splendid taste. And if you are out of real bread AND granola, well you can eat it for breakfast, too.

Meatloaf à la Jamie

So why Jamie? I have a cookbook these days, which I borrowed from the library. And I’m testing it. You think right, it’s from Jamie Oliver (Jamie’s Ministry of Food or in German: Jamie’s Kochschule). I like his books, but I made the experience, that there are only a few recipes in his books, that I cook (mostly the same). Some have too fancy ingredients, some are just not my kind. And therefore the books are too expensive.

This time again,I liked the book, after I first flipped through. But as I got it from the library, I can now test a lot of recipes, without buying it and then (almost) regretting it (I normally have no regrets buying or possessing any cookbook). And until now the book did a good job.

So if you are still looking for a dinner recipe, give this a try and if not today, then tomorrow or at the latest next weekend. I beg you!

Meatloaf à la Jamie

One year ago: Tofuballs with Tomatosauce