Andi Schweiger

Outdoor Gourmet

With tips from TV and Michelin-starred chef Andi Schweiger, you can create taste sensations in the outdoor kitchen.

Outdoors. Nature. Adventure.

Instead of cooking in a professional kitchen, TV and star chef Andi Schweiger cooks by and with the fire. Equipped with Petromax products for outdoor cooking such as a tripod, Dutch oven or rocket stove, he serves up culinary highlights every month. With his outdoor gourmet recipes, you can take fire cooking to a new level at any time of year. Let Andi's adventurous spirit infect you.

Saddle of venison in mulled wine with speculoos dumplings and caramelized parsley root on marinated red cabbage

Saddle of venison

400 g saddle of venison
400 ml red wine
3 orange slices
3 cardamom pods
1 cinnamon stick
2 star anise
10 g ginger

Speculoos dumplings

250 ml milk
60 g butter
70 g durum wheat semolina
1 egg
2 tsp speculoos spice

Caramelized parsley root

5 parsley roots
1 tbsp honey
1 young leek

Raw marinated red cabbage

500 g red cabbage
1 apple
50 ml balsamic vinegar
50 ml virgin walnut oil
25 g honey
1 shallot
1 pinch of cinnamon powder
50 g cranberry jam
2 tbsp matured balsamic vinegar
2 tbsp roasted walnuts

To the recipe

Saddle of venison in mulled wine - festive enjoyment with Andi Schweiger & Petromax

Star chef Andi Schweiger presents another culinary highlight this month: tender saddle of venison, gently cooked in mulled wine, accompanied by aromatic speculoos dumplings and caramelized parsley root. This festive dish is perfectly rounded off with marinated red cabbage.

As always, Andi prepares the recipe in proper style using the versatile Petromax appliances. The saddle of venison simmers in mulled wine, which is heated on the legendary HK500 high-pressure lamp. The speculoos dumplings are cooked effortlessly in the Dutch Oven hanging over the fire bowl, while the caramelized parsley roots are refined directly in the embers in the potato roaster.

Andi's professional setup:

Petromax HK500 with cooking attachment: For heating the mulled wine and gently cooking the saddle of venison.
Dutch Oven on a tripod: For cooking speculoos dumplings directly over the fire bowl.
Potato roaster: Perfect for caramelizing parsley roots in the embers.

With Petromax appliances, you can not only cook this festive dish in the open air, but also with a touch of adventure and a very special taste.

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