Trout with crawfish

In the mean time you can buy already gutted crawfish in a seafood shop, so that you do not have to cook the crawfish by yourself.

Forr 4 persons:

1	Trout weighing 1,5 kg
400 g	Crawfish meat
2	Onions
	Parsley
	Salt, pepper from the mill
	Clarified butter, oil

Pinch off the gill arches of the trout on both sides and gut the fish with the hook of a ladle through the gill. Then wash the trout thoroughly.

Chop the onions and fry them until they become lucent together with the clarified butter in a frypan. Let the crawfish meat drip off, pat it dry and add it to the onions. Sprinkle it with parsley, pepper and mix everything. Fill the trout with the stuffing and salt it from both sides.

Use a double layer of aluminum foil and oil it with clarified butter and oil. Then wrap the fish. Broil it on the grill rid over the open fire 10 minutes from each side. Keep the remaining crawfish meat warm and serve it together with the fish. A Pinot Blanc Kabinett goes perfectly with this dish.

Grilled spare ribs

With a young wild boar of 50-60 kg we recommend to prepare the ribs with the same marinade in a Dutch Oven. With heavier wild boars it is better to gut the ribs and use the meat as rolled roast.

For 3 to 4 persons:

	Ribs from one side of the wild boar with 30-40 kg
2	Onions
1	Red pepper
400 g	Strained tomatoes
3 tb	Vinegar
2 tb	Honey
1 tb	Hot mustard
3 tb	Oil
1/2 cup	Bouillon
1/2 bunch	bunch Oregano or marjoram
	salt, cayenne pepper

Remove spare fat and fix the ribs on spits. Salt from both sides.

Chop the onions in small pieces and fry them in a pot until they become lucent. Chop the red pepper into cubes and add vinegar, honey and mustard. Mix everything thoroughly and deglaze it with the bouillon. Add oregano and let it reduce slightly. Season with salt and cayenne pepper. The marinade should be quite hot.

Start a fire at a wind-protected place. Oil the ribs with the marinade and let them roast from both sides for 1,5 hours. The spit should not be close to the fire than 30 cm. Add marinade from time to time, cut the ribs into pairs and serve them on a tray, then eat it with your hands. A good Silvaner is perfectly suitable with this dish.

Potato goulash

A particularly tasty winter dish, when the game larder is empty.

For 12 persons:

4 kg	Waxy potatoes
600 g	Streaky smoked ham
8	Onions
3	Red peppers
150 g	Sour cream
1 bunch	Spring onions
1/2 l	Bouillon
4 tb	Hot paprika
1 1/2 tb	Milled caraway
1 bunch	bunch fresh marjoram (or 2 ts dried)
	salt, clarified butter

Peel the potatoes, slice them and put them in a bowl of water, so that they do not change color. Chop the onions into chunky pieces, slice the ham and fry everything with the clarified oil in a roasting tin until the onions become lucent.

Add the potatoes, mix everything well and deglaze it with bouillon. Spice with salt, paprika and caraway, add the marjoram and sweat everything covered for 40 minutes. Cut the pepper into diamond-shaped pieces and slice the spring onions.

Stir from time to time, and add paprika pieces, sour cream and spring onions. A Silvaner fits this dish perfectly.

Szegediner goulash

For this kettle goulash, meat from joint or breast is perfectly suitable. It is gutted and then sliced into 4 cm pieces.

For 6 persons:

1 1/2 kg	wild boar goulash sliced in 4 cm cubes
700 g	Sauerkraut
400 g	Tomato pulp
3	Onions
3	Garlic cloves
1	Leek
1	Red pepper
1/4 L	White wine
1 cup	Cream
1 cup	Sour cream
4 tb	Paprika mild
2 tb	Caraway
	Salt, cayenne pepper, garlic powder, clarified butter/lard

Slice onions and leek and fry it with clarified butter. Add meat, let it fry and spice it with salt four table spoons of paprika and two teaspoons 2 tb of caraway. Deglaze everything with wine. Mix it well, let liquid reduce, add sour cream and cream and season it with cayenne pepper. Serve with farmhouse bread, a small can of sour cream and a Riesling from Pfalz.

Wild boar filets with mixed vegetables

With a young wild boar of 50-60 kg we recommend to prepare the ribs with the same marinade in a Dutch Oven. With heavier wild boars it is better to gut the ribs and use the meat as rolled roast.

For 2 persons:

	Filets of one young wild boar (the real ones under the backbone)
2	Onions
3	Celery stalks
1	Thin leek
2	Carrots
100g	Blanched, small green beans
100g	Bouillon
1/2 cup	Bouillon
6 tb	Soy sauce
6	Red chilis
	Salt, oil

Remove the skin at the ends of the files and slice them. Chop the onions, slice leek, carrots and celery stalks.

Heat oil in a wok over the fire and fry the filet pieces from both sides. Take them out of the wok, salt and keep warm. Fry onions, carrots, leek and celery stalks together with the chilis and deglaze with soy sauce and bouillon. Salt slightly, sweat everything for a short while and add the blanched beans. Add the filet and let it sweat until it is ready. A Kerner would suit this dish very well.