Our HOFGUT MAISENBURG, high above the Lautertal valley, is surrounded by forests, meadows and waters. They form the natural habitat of red deer and a herd of Albschnucken, which feed on tasty herbs and grasses here. In addition to roe deer, wild boars live on our premises in the middle of the biosphere area.


Our Wildmanufaktur was founded in 2017. We process our game meat into tasty fine products such as salami, air-dried ham, pâté and lyonnaise. Tasting pieces of meat to roast, grill and braise are also available to purschase. All our products are ready to cook and cut to size. Our game specialities are produced traditionally and by hand. Fresh natural ingredients, exquisite spices and the smoke of beech wood guarantee this exquisite meats. We don't use chemical additives, or flavour enhancers. (Nutritional values/knowledge about game meat)

In addition, we process all the treasures nature has to offer around HOFGUT MAISENBURG. For example, we make a well-known sloesgin from the sloes and the popular elder syrup from the flowers of the elder bushes that thrive between the fields. From our orchards, we collect apples to produce apple juice, apple chips and delicious spreads. The offer varies depending on the season.


Holistic recycling of the animals is very important to us. Antlers and skins are used to create special lifestyle accessories.



The roe deer frequently occurring on our hunt around HOFGUT MAISENBURG is the smallest deer species in Europe. The main hunting season is from May to January. The flesh is lean, short fibrous and reddish brown in colour. Roe deer is very versatile in its use and can therefore be prepared in many different ways. Very popular are shoulder, leg and back, from which a variety of dishes such as medallions, steaks, roasts but also ragout, terrines and pies can be prepared. In addition to fresh meat, we also offer venison pâté and pasta.


Our red deer is the largest native game species, which is characterised above all by its large antlers. The game lives in herds in contiguous forest areas. Deer have dark red and very lean meat, which is why it is highly appreciated by top chefs and gourmets. Red deer meat is suitable for roasting, grilling and braising. The highest quality part of red deer is the back, which can be processed into medallions in the form of a carée on the rib or a loosened top fillet. We process our Bioland certified deer into tasty 18 months of air-dried ham, venison salami and venison pâté, among other things. 


Wild boars, also known as wild boars, live in the deciduous and mixed forests of the Swabian Alb. The food spectrum includes vegetable and animal food. Wild boar meat tastes similar to domestic pork, but is much spicier and more intense. Wild boar meat from young animals is fried, that from older animals is usually braised. At HOFGUT MAISENBURG we offer fresh, smoked, air-dried or as wild boar pasta.

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Hardly any other farm animal is as frugal as the alpine sweetheart. The animals live all year round on the pastures and junipers of the farm and feed on meadow herbs. That's where the name comes from, because "Schnucke" comes from the Low German word "snickern", which means to nibble. The herds are not only beautiful to look at, they also fulfil an important task: landscape conservation. By the bite the Albschnucken keep the meadows young and vital and protect from forestation. They come from the wild sheep, the mouflon. The meat quality is excellent (low fat and cholesterol and high content of omega3 fatty acid). The taste of the meat is slightly gamelike with pronounced tenderness. We offer our Albschnucken mainly as tasty fresh meat.


The orchards around HOFGUT MAISENBURG are a special treat all year round. In spring they form a wonderful sea of flowers and food for our bees. In autumn apples, pears and plums ripen. Due to the harsh night climate and the barren soils, the fruits contain more acidity. For this reason, our homemade jam, apple juice and dried fruit are a particularly tasty treat.


Blackthorn are impenetrable and thorny and their fruits are very sour, but in spring they form beautiful ribbons of flowers on our forest edges and are a popular nesting cake for numerous birds. In medicine, they are used to treat loss of appetite, cardiac insufficiency and asthma and are also said to help with fever and inflammation. At HOFGUT MAISENBURG we pick the berries from the thorny branches after the first frost and process them into juice, jelly and delicious sloe gin.


The black elderberry found in our hedges and forests has been a highly regarded shrub since time immemorial - whether as a seat of good house spirits, as an enrichment for the kitchen, or as a universal medicinal plant. Whether bark, roots, leaves, flowers or berries - almost anything can be used. „Elder" helps against colds, hoarseness, coughs and colds. We process the fresh flowers into elderberry syrup and the ripe berries into jam and elder liqueur.


Our orchards, juniper heath and the forest in the middle of the Swabian Alb biosphere area are the nutritional basis of our bees. The result is an exciting composition of very different aromas: the strong scent of blooming apple trees and summer meadows mixes with the tart, spicy aroma of summer forests. The result is a wonderfully aromatic honey that contains only the best of the Swabian Alb.



Visit us at the Wildmanufaktur and cook with the passionate hunter and cook Markus Stoll.  Here we organize cooking courses for making sausage and pasta, barbecue courses, and also smoking and bread baking courses. Or go on an herbal hike with our herbal guide and then prepare a tasty menu. We invite you to simply make your own food from nature.

Cooking course with Markus Stoll


This is about the sausage! We cut, grind, mash, knead and fill the sausage. Afterwards we crumble the fresh sausages on the grill. We'll have home-made bread and beer with it. Each participant gets a pound of sausage to take home.

Dates 2020: to follow

Saturday/9-12 o'clock each

Participation fee: EURO 69,– (incl. VAT)

Cooking course with Markus Stoll


How about a barbecue at Maisenburg? Here we grind and marinate, fill sausages, form burgers and prepare sauces. Couscous and stuffed potatoes are prepared as side dishes. You grill meat, burgers and sausage on various grills. We will taste a Pinot Blanc and Pinot Noir from the Borell Diehl vineyards and Zwiefalter beers.

Dates 2020: to follow

Sunday/9-13 o'clock each

Participation fee: EURO 109,– (incl. VAT)

Cooking course with Markus Stoll

„Wild“ Smoking Course

We introduce you to the art of smoking. You will learn a lot about game and spices. Together we mix, roast, mortar and make the first smoke. After a few weeks all participants get their smoked food sent home.

Dates 2020: to follow

Sunday/9-12 o'clock each

Participation fee: EURO 89,– (incl. VAT)

Cooking course

Herbal Cooking Course

Together with our herbal fairy guide you collect wild herbs and edible plants in one of our meadows and prepare a 4-course menu. You will learn a lot about natural medicine and it tastes wonderful.

Dates 2020: to follow

Friday/16-21 o'clock each

Participation fee: EURO 95,– (incl. VAT)

Cooking course

Bread Baking Course

Swabians also prepare good bread and we would like to do this with you. We knead wholemeal breads, make natural sourdough, let is rise and throw the bread into the wood-fired stone oven. When the dough comes out of the oven, Maisenburg apple juice and beer are served.


Dates 2020: to follow

Saturday/9-14 o'clock each

Participation fee: EURO 79,– (incl. VAT)



Please fill out one registration form per participant.


All participation fees include drinks such as water, Maisenburg apple juice, coffee, tea and beer. Prices incl. 19% VAT

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