Rezepte vom Wild



Wild Boar Tonnato

1. September 2025

Serves 4-6 people

600g wild boar fillet (marcassin)

For the sauce:

  • 2 eggs
  • 150g tuna, drained
  • 3 anchoy fillets
  • 30g mayonnaise
  • 40g capers
  • 1 tbsp lemon juice
  • 2 tsp caper water
  • 1 tbsp tarragon, chopped
  • 2 tbsp olive oil
  • Salt and pepper

To serve:
Caperberries
Tarragon leaves



Details

Indian-Style venison Skewers

1. September 2025

Makes 6 skewers

600g chevreuil fillet (venison)
1 red bell pepper
1 red onion

For the marinade:

  • 80g Greek yogurt
  • 1 tsp ginger, grated
  • 1 garlic clove, crushed
  • 1 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ¼ tsp chili powder
  • ½ tsp fennel seeds, lightly crushed
  • ½ tsp ground coriander
  • ¼ tsp turmeric
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tbsp rapeseed oil

For the raita:

  • 60g cucumber
  • 60g tomato
  • ¼ red onion
  • 150g Greek yoghurt
  • 1 tsp cumin seeds
  • A large pinch of sugar
  • 1 tbsp mint, chopped
  • 1 tbsp coriander, chopped
  • Salt and pepper

Naan bread, to serve



Details

Greek venison skewers with tzaziki and salad


Local venison meets Mediterranean vibes.

This simple yet flavour-packed recipe brings together sustainably sourced Luxembourgish venison with the fresh, sun-drenched flavours of a Greek summer. Tender chevreuil skewers are paired with a classic Greek salad, creamy tzatziki, and warm flatbreads – a perfect fusion of local and seasonal cooking with a holiday twist. Ideal for a relaxed summer dinner that celebrates quality ingredients and mindful meat eating.

Serves 2



Details

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Serves 6 – 8 people

For the pulled boar:

  • 2 tbsp olive oil
  • 1.5kg boneless wild boar shoulder joint
  • 500ml lager beer
  • 500ml orange juice
  • 1 bulb garlic
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 rosemary sprigs
  • 1 tbsp oregano
  • 1 ½ tsp salt
  • ½ tsp chili flakes pepper

For the pickled red onions:

  • 3 red onions
  • 240ml red wine vinegar
  • 100g sugar
  • 2 tsp salt
  • 1 ½ tsp fennel seeds
  • 8 black peppercorns

For the pineapple salsa:

  • 250g pineapple
  • 1 red chili, finely chopped
  • 2 tbsp coriander, chopped
  • 2 tbsp mint, chopped
  • lime juice, to taste
  • a bit of olive oil salt

To serve:

  • 36 small corn tortillas
  • Pimentos de padron
  • Hot sauce
  • Coriander
  • Lime wedges


Details