Here the wild rocks! With Rob Reinkemeyer
Fresh game meat from regional hunting is simply something special. It not only scores points with its taste, but also convinces with its animal-friendly husbandry and nutritional value. Combined with hearty smoke aromas and fresh herbs, it becomes a real treat. Especially when Rob Reinkemeyer stokes the fire and sharpens the knives. You can see with every step of the work how much skill, knowledge and appreciation he puts into his work. Moorschnucke sheep are cooked over the fire in Asado style, as well as fallow deer and wild boar legs, and a delicious aroma wafts over the grounds of the Moorschmiede in the Darlatener Moor. An idyllic place in Lower Saxony not far from North Rhine-Westphalia. Here foxes and hares say goodnight to each other, cranes rest on their journey south, and when Rob is not at the grill, you can experience the power of fire in the Moorschmiede...
Fallow deer & wild boar Rob seasons the fallow deer and wild boar legs with just a little salt and pepper before grilling and then lets them cook slowly for around six hours near the open fire with not too much heat. Hanging them on the sturdy hooks is very practical, as the legs can be turned from time to time to cook evenly all around. If you want to try cooking a leg of game at home, you can of course create this effect with a rotisserie. For an extra aromatic kick, Rob puts plum brandy on the fallow deer meat.
Ragout of hare leg
Ingredients:
• 6 hare legs
• Salt
• Pepper
• Sunflower oil
• 30 garlic cloves, peeled
• 6 lemongrass stalks, halved
• 25 g each of fresh thyme and rosemary sprigs
• 250 g BBQ sauce of your choice
• 50g butter
• 300 ml game stock
Preparation:
Season the hare legs with salt and pepper and rub with sunflower oil. Place them near the fire together with the garlic cloves, lemongrass stalks and thyme and rosemary sprigs or grill them indirectly at a medium heat (approx. 180 °C) until they are golden brown. This takes around 3 hours. Then take the hare legs off the grill, remove the meat from the bones and cut into 1 cm cubes.
Place the meat cubes in a Dutch oven and bring to the boil together with the BBQ sauce, butter and game stock. Simmer with the lid closed and on low heat for 60 minutes and then serve.
Grilled savoy cabbage salad
Ingredients:
• 1 head of savoy cabbage
• Salt
• Pepper
• Olive oil
• Wild honey
• Whiskey Balm
• 25 g leaves of Italian
Parsley (flat leaf parsley)
Preparation:
Halve the savoy cabbage and season with salt, pepper and a little olive oil. Place near the fire and grill for 90 minutes. The outer leaves can turn black and burn!
After grilling, remove the burnt leaves and the stalk of the cabbage. Roughly chop the remaining cabbage and mix with wild honey, whiskey balsamic and flat leaf parsley as desired. Season with salt and pepper and add a little more olive oil if desired.
Moorschmiede
Anyone who enjoys cooking and does so a lot appreciates a hand-crafted knife. No journey is too far, and so blacksmith and knife fans come to the Moorschmiede not only from Lower Saxony and North Rhine-Westphalia, but also from the southern federal states, Austria and Switzerland. They are all united by the desire to experience real craftsmanship. The people behind the family business don't just make unique knives, they also pass on their skills in their courses. It is the perfect place to focus and get closer to this craftsmanship while forging your own knife. For more information, visit: www.moorschmiede.de
Would you like to deepen your knowledge about venison? Then Rob and Fabian's masterclass is the right place for you!
Fancy some wild grilling with Rob and Fabian?
Come to the FIRE&FOOD BBQ WEEK in Münsingen and take part in the "Grilling Wild" master class with Rob Reinkemeyer and Fabian Beck on May 7th, 2022 from 11 a.m. Rob will show you how to expertly butcher a deer. Participants will learn the different meat cuts for grilling and BBQ and find out how to prepare the pieces perfectly. Fabian Beck will provide the exciting side dishes from the grill.
Rob Reinkemeyer: A real grill professional with New Zealand roots who is unique in his way and will offer you an unforgettable experience.
Fabian Beck: The Franconian native understands his craft like no other, masters the grill, the open fire and the stove with equal virtuosity and has remained so calm, authentic and down-to-earth.
CLICK HERE to get tickets for the Masterclass! The number of participants is limited to 50 people!
