For the layman, the delineation of native wild species is usually difficult, but it is not that complicated. Biologists roughly differentiate between "carriages", which include elk, deer and reindeer, and the "real deer" - especially red, dam and sika deer. The deer in Germany are the most widespread subspecies of the Trügelirschen.

That alone reveals the numbers of firing: With around 1.2 million animals, more deer are shot per season than deer (75,000), fallow deer (62,000) and the quite rare sika deer (1,500) together. When in doubt, one recognizes the in comparison to the "real" deer quite small-sized deer at its distinctive white spot on the butt ("mirror"). The male animals are called roebuck and are up to 30 kg heavy, the female Ricken up to 20 kg.

Culinary the short-fisted deer meat is more flexible than the deer. From Kitzen and Jungrehen up to a year, there are many suitable for quick roast parts, which can be served with a corresponding freshness as pink-cooked back medallions. Older animals, as well as clubs and shoulder generally, provide perfect Schmorstücke.

What is good at game meat - and what is not

Wild is usually one of the best and healthiest meats in the trade - negative influences of factory farming, art food and battle stress are excluded. On the other hand, game also carries risks. More than 30 years after Chernobyl, it is still exposed to radioactivity, not only in Eastern Europe. However, this affects boars stronger than deer. Hunter families eating at least 75 game meals per year also have the added problem of environmental toxins such as polychlorinated biphenyls (PCBs) or dioxins. Women who want to have children, pregnant women, and children up to the age of seven should not eat game that was shot with leaded ammunition.

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Roe with apple, beet and chestnut: it does not get any better

In order to get a good deal of deer, you do not necessarily have to know a hunter. Most of the venison from local hunting sold in butcheries and specialist shops comes from wholesalers who source their goods from forest holdings and collection points. The back is popular as a roast whole or in short-fried medallions, as well as the inside delicate tender fillets.

How to recognize good game meat:

  • Portioned venison should shimmer slightly metallic,
  • is dark red, not greasy on the surface,
  • has a robust consistency
  • and smells spicy to slightly sour.

The meat should be prepared quickly. Because the health benefit of the high proportion of unsaturated fatty acids turns into a disadvantage during storage, because these fats can quickly become rancid. Even fresh meat in the coldest (lowest) refrigerator compartment only lasts for two to three days - best wrapped in sandwich paper.

Thawed game can be re-vacuumed while it is still cold and frozen for a maximum of 30 days. Beware of spiked meat from the freezer counter: The bacon spoils much earlier than the meat.

For today's recipe for "venison | apple | beetroot | chestnut" we use medallions from the back and cook them heat protected from a layer of spicy bacon. The most important condiments of this game dish are the allspice grains. Compared to other (botanically speaking) "wrong" peppers such as Szechuan, Kubeben, Pippali, Melegueta or monk pepper, the clove pepper has the tenderest sharpness, but is perfectly suitable for its aroma mixture of nutmeg, cinnamon, cloves and menthol "Allspice", as it is called in England.