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Hunter's Vension Stew (Jägerpfännle) |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 03 February 2010 at 11:24 |
This recipe comes from a hunter in germany with whom I have been corresponding for some time now. I consider him a good friend who is always willing to share pictures and information from the many places he has hunted and visited, including Germany, Spain, Finland and elsewhere. Hunting has a long and honored tradition in Germany, and hunters are treated with great respect there.
Below is my friend's method for making a hunter's venison stew. In his case, it was prepared with roe deer, but any venison can be used. I didn't get the chance to try it last fall due to a couple of complications, but fully intend to do so at some point.
Here's how it looks: It must be pretty good because it didn't last too long! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Saturday night, my oldest son decided to get in touch with his german heritage and made an antelope version of Jägerpfännle. he followed the recipe pretty much as described and even used the tongue, which we had removed while field dressing along with the heart, liver and kidneys. heart and liver we always keep, but this was the first time with the tongue and kidneys. the tongue was a little....weird....to work with and skinning it was a whole new experience; the kidneys were similarly interesting. as for the final product, he served it on mashed potatoes and seemed to enjoy it. the smell was a little strange in a kitchen environment and was full of the prairie that the antelope came from. i do not normally eat heart or liver, but i did try a little for this occasion. the flavour was actually pretty darn good! the texture of liver is not my favourite thing, and i wasn't ready to try kidney or tongue yet, so i left it at that. we will try this again with deer, just because, and get pix....
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I'm with you on most of the organ meats Ron. I do love liver though...only problem is that it's almost 100% cholesterol and I know I certainly don't need any. The meal looked delicious, but not having had any tongue I really am having a hard time associating it with anything I'm familiar with.
Congrats to your son for coming up with a dish that you will all remember! |
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Just a follow-up to this: my youngest son collected "the hunter's right" with the deer that he recently shot. He did not make this stew, but he is trying several things.
Anyway, I did finally try some of the kidney, and it was not bad at all. My life is very hectic right now, but if I manage to get a deer this year, I will be collecting "the hunter's right" as well. I usually use the heart and liver to make a Slovak/Hungarian sausage (known respectively as Jaternica/Hurka), but will probably devote the other components to a stew that is similar to this. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Wow .. Definitely sounds wonderful .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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