- Landjäger – German Hunter Sausage - August 31, 2023
- Hunting Roe Deer During The Rut - July 26, 2023
- South German (Swabian) Saddle of Venison with Blossom Salt - June 29, 2023
June is now upon us, and here in Germany Instagram and the various chat platforms are full of posts from Jägers (hunters) harvesting rehbock (roe buck) throughout May. I have had a couple of close calls in the Black Forest but have been a bit unlucky so far. Hopefully, my luck will improve as we get closer to the rut in July. Following last month’s article on roe deer, this month we bring you a recipe from southwest Germany with traditional elements and, more specifically, a Swabian specialty.
Chef Timo Böckle from the Reussenstein Restaurant, who specializes in Swabian fine dining, is sharing his recipe for “Rehrücken mit Blütensalz” or “Saddle of Venison with Blossom Salt.” This dish is prepared with a roe deer loin and served on top of flädle. Roe deer is not a very gamey meat, especially when treated properly, and can be easily substituted with white tail loin cut to the same size. Flädle is a traditional Swabian savory pancake similar to crepes and is often served in strips in soup called Flädlessuppe. Here the flädle will serve to hold the sauce and the venison loin.
Preparation time: 45 minutes
Difficulty level: light
Looking for more venison recipes? Why not try out this Gochujang Venison Steak and Broccoli?
Try our Delicious Wild Fish and Game Spice Blends!