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The start of a new year always inspires ambitious goals – especially when it comes to healthier eating habits. So here comes a simple, tasty and healthy recipe for fallow deer fillet and sunroot puree, served with oven baked brussels sprouts.

Psst! If you’re not a fan of brussels sprouts, serve with another type of kale. As an alternative to sunroot, you can make puree of e.g. butternut squash, sweet potato, peas, pepper fruit.

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Christmas is always packed with great traditions, from historical traditions, family traditions and traditions you create yourself. Hosting Christmas dinner for the family might be one of them, and this twist on a traditional Christmas dinner would be worth serving.

This tender venison haunch is packed full of Christmas flavor and it’s ready in less than an hour.

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Pheasant is a great alternative to chicken. It’s low on fat, high in protein and high in flavor! One of my favorite ways of cooking pheasant is making them tender and crispy.

Deep-frying can be a good way to not overcooked pheasant. Pheasant meat can become dry and chalk-like when overdone.

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Join ZEISS ambassador David Carsten Pedersen on a mountain hunt in New Zealand.

Some hunts are supposed to be hard. Hunting thar in the mountains of New Zealand’s South Island is definitely on that list. As one of the few places in the world, it’s possible for foreign hunters to hunt on public land without a guide.

Obtaining a firearms license and a hunting permit is easy and can be applied for online at the department of conservation’s home page, or at a local police station or DOC office. Join ZEISS ambassador David Carsten Pedersen on this challenge.

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Muskoxen are huge animals (up to 410kg or 900lbs) with curved horns and thick coats. They have walked the tundra for close to a million years.

The Greenlandic name for muskox is “Umimmak,” meaning “the long-bearded one.”

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An interview with Sandra Jung, Germany's youngest self-employed falconer

Sandra Jung is the youngest self-employed falconer in Germany. Together with her business partner, Benedikt Nyssen, she runs a falconry with 23 birds of prey at Greifenstein Castle in the state of Thuringia.

She shares what we can learn from wild animals in her book, Die Herrscher der Lüfte und ich [The Masters of Sky and Me].

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We all know the predicament. Venison is a healthy protein because it is very lean and therefore can dry out when cooking. A great solution is to cover the meat in salt dough. The dough will protect the leg from drying out while cooking.

The result is a perfectly cooked, juicy and delicious piece of meat. It’s probably different from how you’re use to cooking, but it’s easy and doesn’t take that much time either.

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