Wild Boys

“Cooking is more than just preparing meals – it’s a creative and shared experience that brings people together. What could be better than sharing this joy in the kitchen with your own children?” says Harry Albel enthusiastically. This time, the patissier, chef and food designer dives into the world of game cooking with his son Moritz.

Game meat combines a number of positive aspects: it’s low in fat, rich in protein, vitamins and minerals – and comes from animals that live freely in nature and feed appropriately for their species. “That means not only better meat, but also enjoying it with a better conscience,” Harry emphasizes. With simple and imaginative recipes, this dynamic father-son duo shows how to bring game dishes to the plate without complicated preparation.

Among Harry’s latest creations are stone pine spices: “They’re a perfect match for the wild game kitchen.” The kitchen becomes a place of learning and joy over and over again – a place where new recipes are tried, experiments are made, and laughter is shared. “Cooking wild game means not only creating healthy and delicious dishes, but also spending quality time together and sharing a love of cooking.”

STARTERSpring Rolls with Smoked Duck, Red Cabbage & Plum Chutney, serves 4

SPRING ROLLS

• 400 g smoked duck breast
• 250 g white or red cabbage
• 3 medium carrots
• 2 bunches of spring onions
• 1 thumb-sized piece of ginger
• 1 garlic clove
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• Lime juice, salt, pepper, Stay Spiced stone pine pepper
• 12–16 spring roll wrappers (depending on size)
• Vegetable oil for frying

Preparation:
Dice the duck breast, cut cabbage into fine strips, and grate the carrots. Heat sesame oil. Grate garlic and ginger and sauté briefly. Add cabbage and carrots, stir-fry for 5 minutes. Add duck and deglaze with soy sauce. Fry for another 2–3 minutes, then remove from heat and let cool. Add sliced spring onions.

Place a wrapper on the work surface. Add about 2 tbsp of filling. Fold in the sides, roll tightly, and seal the edge with a bit of water. Repeat the process. Heat oil (approx. 180 °C) in a pot or fryer and deep-fry rolls in batches until golden brown (3–4 min). Drain on paper towels.

PLUM-RADICCHIO CHUTNEY

• 500 g plums
• ½ head of radicchio
• 1 red onion
• 100 g brown sugar
• 100 ml red wine vinegar
• 1 cinnamon stick
• 1 tsp mustard seeds
• 1 tsp ground ginger
• 1 tsp salt
• Optional: Peking duck seasoning

Preparation:
Melt sugar in a saucepan until caramelized. Finely chop onion and sauté until translucent. Add pitted and chopped plums, sliced radicchio, vinegar, cinnamon stick, mustard seeds, ginger, and salt. Stir well and simmer over low heat for about 45 minutes until thickened. Let cool and serve with the spring rolls.

MAIN DISH  – Venison Lollipops with Pumpkin Cabbage and Lentils, serves 4

VENISON LOLLIPOPS

• 800 g venison loin
• 8 slices bacon
• 1 sprig each of rosemary and thyme
• 1 garlic clove
• Salt, pepper
• Olive oil for frying
• Wooden skewers

Preparation:
Cut venison into 3 cm thick medallions, season with salt and pepper. Wrap each piece with a slice of bacon and secure with a skewer. Sear in olive oil (approx. 2 minutes per side). Transfer to an oven dish with herbs and crushed garlic. Roast at 180 °C for 10 minutes. Let rest briefly before serving.

PUMPKIN CABBAGE

• ¼ cooking pumpkin (e.g. Muscat)
• 1 tsp honey
• Fresh herbs
• 1 tbsp butter
• Salt, pepper

Preparation:
Slice pumpkin and place on foil. Add remaining ingredients, wrap into packets, and roast at 200 °C for 30 minutes. Mash with a fork, adjust seasoning in a pan, and serve.

LENTILS

• 200 g green lentils
• 1 chopped onion
• 1 diced carrot
• 1 diced celery stalk
• 1 bay leaf
• 2 tbsp olive oil
• 500 ml vegetable broth
• Salt, pepper

Preparation:
Rinse lentils. Heat oil in a pot, sauté onion, carrot, and celery for 5 minutes. Add lentils and bay leaf, sauté briefly. Add broth, bring to boil, reduce heat, and simmer for 25–30 minutes until tender. Stir occasionally and add more broth if needed. Remove bay leaf, season to taste. Serve lentils with pumpkin mash and venison lollipops. Garnish as desired.

DESSERT – Wild Berry Crumble with Mascarpone Cream, serves 4

CRUMBLE

• 500 g mixed wild berries (e.g. blueberries, raspberries, blackberries)
• 100 g sugar
• 1 tsp vanilla sugar
• 1 tbsp lemon juice
• 150 g flour
• 100 g cold butter, cubed
• 75 g rolled oats
• 75 g brown sugar
• 1 pinch of salt

Preparation:
Preheat oven to 180 °C (160 °C fan). Grease a baking dish. Mix berries with sugars and lemon juice, and spread into the dish. In another bowl, rub flour, butter, oats, brown sugar, and salt together to make crumbles. Spread over berries and bake for 30–35 minutes until golden and bubbling.

MASCARPONE CREAM

• 250 g mascarpone
• 200 ml whipping cream
• 50 g powdered sugar
• 1 tsp vanilla extract

Preparation:
Stir mascarpone until smooth. Whip cream with powdered sugar and vanilla, then fold into mascarpone until creamy. Let crumble cool slightly before serving warm with a generous spoonful of mascarpone cream.

TIP: For extra texture and flavor, add chopped nuts (e.g. almonds or walnuts) to the crumble topping.