KACHEN #28 (Autumn 2021) English Edition

SEASONAL RECIPES
GAME ON OFFER IN LUXEMBOURG
In Luxembourg, you’ll find mostly frozen wild boar,
venison and red game in countless supermarkets. Some
butchers offer game over the counter, but private game
merchants are rare. In contrast to Germany. There, hunters
deliver saddle, joints or even shank or tongue often
directly to the door. “Direct marketing is still something
new in Luxembourg,” Daniel Albert, cook in the restaurant
“De Klautjen” in Roost/Bissen, knows. He recommends
to friends who are hunters to try it. For there is
plenty of game, between the Ardennes and the Moselle.
“There are even more wild boars than is good for nature,”
says Albert. Every year around 6,000 deer, 400 stags and
up to 8,000 wild boars are killed.
VENISON POPULAR IN RESTAURANTS
Daniel Albert is cook and hunter and, that way, his own
provider. He owns a small district directly near his restaurant.
Sometimes, he gets an animals given to him by a
friend from the Mullerthal. 95 percent of game that Albert
offers his guests in his restaurant comes from Luxembourg.
The Chef notices “in the restaurant people often
choose game, especially in autumn.”
When he offered filet of veal on his menu and, as an
alternative, a nice leg of venison – the veal was chosen
30 times. “35 guests chose the venison that I served with
sauce bordelaise.” Albert has nothing against a pink
roast saddle of venison, but he recommends a leg. It’s
marbled and more muscly, the more interesting meat.
And it’s easy to cut into slices and “cook to a fantastic
pink on the grill too,” says Daniel Albert, who will reveal
some of his recipes on the following pages.
Ben Weber of the “Gudde Kascht” restaurant sometimes
receives a whole animal with fur from the local
hunting club. “Then I take that apart in a cooking
course,” where he shows the hobby gourmets how noseto-tail
cooking works.
Weber provides a highlight with a leg of venison that
he preserves in duck and pork fat for 24 hours, then pulls
off like pulled pork and serves with a creamy sauce,
potato fritters and red cabbage sorbet for the extra fresh
kick. Another culinary departure.
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KACHEN No.28 | AUTUMN 21