The Hotel Seeblick in Klietz * opens his kitchen for us. We are as kitchen spies back in the Altmark region. The tourism authority Elb-Havel-Winkel invited us to Sachsen-Anhalt. This is the region on the other bank of the Elbe. Strictly speaking, the area no longer belongs to the Altmark. The Elbe separates the Elbe Havel Land from the Altmark. Nevertheless, they are only a few meters apart. On our trip along the east bank of the Elbe we see the skyline of Tangermünde. With its towers and medieval buildings, it is unmistakable.
A look into the cooking pots in the Hotel Seeblick in Klietz
In the Land-gut-Hotel Seeblick we get an insight into the cuisine of the region this time. Of the Autumn has found its way. We cook a feast for the drivers with the kitchen team. There is wild liver on fried onion rings and apple slices with mashed potatoes and red wine pears with cranberry cream. We also know this dish in the Bavarian region. It happened a lot at home with my mother. The regional thing about it, however, is the wild liver. This comes from the red deer that is native to the Elb-Havel-Winkel. Maik Kleinod, the owner of the hotel, has a hunting license and goes hunting every autumn. “However, the driver's feast is not an integral part of our autumn menu,” he explains. “We only announce it on the slate as a dish of the day. When that is over, there is nothing left. "
On our trip through the Elb-Havel region, we even see packs of venison in the open fields. We have already seen that game occurs frequently in this area last year. Wild boars are just as much a part of everyday life here as wolves. “These immigrated from the Polish region a few years ago. They are spreading more and more because they have no natural enemies, ”says Maik Kleinod.
So you prepare a driver feast
The name "Driver Feast" has something to do with hunting. In traditional hunts, the game hunted was distributed to everyone involved. The drivers usually received the innards of the hunted animals. The liver was often prepared according to this recipe.
During our visit to the kitchen of the Hotel Seeblick, everything revolves around the preparation of the drivers' meal. We share the work. Petar cuts onion and apple rings. Our companion Björn Gäde is responsible for the liver. I peel potatoes for puree. And the kitchen team of the Land gut Hotels looks over our shoulders and puts our hand to the subtleties. The cranberry cream and the red wine pears prepares the chef. The puree skillfully makes her sous chef.
Recipe for the driver's treat
Ingredients (4 persons):
- 1 kg wild liver from red calf
- 2 big onions
- 800 g floury cooking potatoes
- 2 big apples
- 2 pears
- 200 ml of red wine
- 150 ml white wine
- 50 ml of cream
- 200 ml of milk
- 1 EL cranberries
- 4 tbsp butter
- Flour, salt, pepper, sugar and nutmeg
Peel the potatoes for the potato purée, then boil in salted water for about 20 min and then drain. In a separate pot, heat the milk and 2 EL butter with a pinch of nutmeg. Pass the potatoes through a press and mix with the warm milk-butter mixture.
Peel, core and halve the pears. Simmer this with the red wine for about 15 min in a saucepan. In the meantime beat the cream until stiff and mix carefully with the cranberries.
Next, peel the onions and cut into thin rings. Then fry the butter, salt, pepper and a pinch of sugar in the pan with 2 EL. Core the apples, also cut into thin rings and add to the onions in the pan. Deglaze the whole with white wine and simmer again for about 10 min at low heat.
Finally, cut the liver in 1 to 2 cm thick slices, turn in the flour and fry in the pan from each side about 1 min sharp. Season just before serving with salt and pepper to taste.
Tip from the chef: The rule for liver is “as thick as the piece - you should fry it on each side for that long”. Always place the pear warm on the plate with game and place the cranberry cream in it.
We wish you a good appetite.
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Source: own research on site. We thank the Leader action group Elb-Havel-Winkel for the friendly support of this press trip. Our opinion, however, remains our own.
Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos © Copyright Monika Fuchs, TravelWorldOnline