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Introducing: Cupo Libre
ZEISS Ambassador Pilar Escribano Reina’s passion for hunting comes from a family tradition. Her blog Cupo Libre introduces hunting to interested people.
Glazed Venison Meatballs
The venison meatballs are coated with a glaze made from currants, Provencal herbs and a flavored red wine reduction. A feast for the eyes and your palate.
Hunting Dog Utility
In Germany, the law stipulates that only suitable dogs can be used for hunting. The dog’s utility must be ascertained and documented in standardized tests.
Hare fillet with thyme and garlic
Hare season begins in August and lasts through most of the autumn and winter. This recipe for hare fillet is perfect for an easy and healthy weekday dinner.
Hunter’s Stew
Are you looking for the perfect warm winter dinner full of flavor? It’s right here. Hunter’s Stew made from venison tenderloin. Enjoy.
Orange Wild Duck
In Denmark it’s tradition to serve duck for Christmas Eve. Here comes Mette’s favorite way to cook an orange wild duck full of Christmas flavors.
Venison Lasagna
Lasagna is a favorite to both kids and grown ups. It’s an easy dinner for weekdays, but can also be served fancy in weekends. Happy cooking!
The Perfect Steak
Who does not love a perfect and juicy steak? Learn how to get it right every time with our venison cooking master Mette Karin Petersen.
Hunting Tahr in New Zealand
Some hunts are supposed to be hard. Hunting tahr in the mountains of New Zealand is definitely on that list. Join David Carsten Pedersen on his adventure.
Falconry: The Masters of the Sky
Sandra Jung is the youngest falconer in Germany. In this interview, she shares what we can learn from wild animals in her book, The Masters of Sky and Me.