I start with venison. According to French chef Jean-Claude Bourgueil (2 Michelin stars) Germany has the world’s best venison, due to strong qualification requirements for hunters who also care for the animals in wintertime. In historic times, venison was reserved for nobility, today it is still a food for special occasions and holidays. The finest (and most expensive) venison comes from the roe deer.
Roe deer with juniper sauce
Then, fish. Somehow, foreign tourists overlook how much fish is eaten in Germany - partly because they are gravitating to Bavaria which is pretty far from the North Sea and the Baltic sea. Here a few German fish dishes:
Büsum-style shrimp bread
Matjes Hausfrauenart (marinated raw herring with cream, onions and apples), here served with fried potatoes
Brathering (fried herring), pickled
Hamburger Aalsuppe (eel soup), tastes like liquid smoke
Pike-perch
Dover-sole rolls
Plaice, Finkenwerder style (with bacon):
Some more dishes:
Leipziger Allerlei: mixed vegetables with crayfish, a very traditional dish
Königsberger Klopse (meatballs with capers), hugely popular in Germany
Or stews? Germans love stews, but I doubt that many tourists try them.
Barley stew
Lentil stew
Grünkohl (kale), missed by most tourists because it is a winter dish
