Culinary game & forest weeks in Val d'Ega & Aldino
18/09 - 04/10/2020
Who loves the delicious game dishes, should not miss the culinary autumn in Val d'Ega and in Aldino. Especially autumn with its abundance of summer ripe fruits, berries, herbs and mushrooms provides the healthy, natural ingredients for the tasty variations of game dishes.
So, enjoy from the 18th September to the 04th October 2020 in the restaurants in Val d'Ega and in Aldino special game and forest dishes under the fantastic mountain scenery of the Dolomites!
Tip: From 19th September to the 03rd October 2020 different hikes and interesting activities are offered at the Flora and Fauna Weeks in Nova Levante!
- Hotel Restaurant Pardeller - Nova Levante - Tel. +39 0471 613144
- Hotel Rechenmachers Rosengarten - Nova Levante - Tel. +39 0471 613262
- Romantik Hotel Post - Nova Levante - Tel. +39 0471 613113
- Tscheiner Hütte - Carezza - Tel. +39 0471 612036
- Mayrl Alm - Obereggen - Tel. +39 333 6234245
- Hotel Gasthof Stern - Nova Ponente - Tel. +39 0471 616518
- Restaurant Adler - Nova Ponente - Tel. +39 0471 616280
- Sportcenter Deutschnofen - Nova Ponente - Tel. +39 0471 616412
- Golfclub Petersberg - Monte San Pietro - Tel. +39 0471 615122
- Schmieder Alm - Aldino -Tel. +39 0471 886810
Kirnig - South Tyrolean noble mushrooms, authentic and vigorous
Andreas and Josef, two farmers from Aldino, produce the first noble mushrooms in South Tyrol on an old restored farm in Aldino and supply the local gastronomy and gourmets with their delicious mushrooms.
Guided tour of the production plant followed by a tasting of the noble mushrooms.
Dates: 18.09.2020 | 25.09.2020 | 02.10.2020
Hours: from 4.00 p.m. to 6.00 p.m.
Meeting point: "Hof im Thal" in Aldino
Reservation required: Tel +39 0471 619500
Price: 8,00 € per person
HOW TO COOK VENISON
10 tips on game meat
1. Before roasting, the game should be freed from tendons and skin with a sharp, pointed knife.
2. Make sure that the game meat is firm and has a dark red colour. This shows the freshness and quality of the meat.
3. The game meat is very tender and juicy - a lean meat. Therefore, it is important to pay attention to some special features when preparing it. When processing sausages, you should always add some pork meat to game meat, otherwise the game sausage will be too tough.
4. Game is a real winner among the types of meat. It is low in fat and rich in protein, B vitamins and trace elements such as iron and zinc. Since game lives in the wild, it has a lot of muscle meat and contains no harmful foreign substances. On the contrary: the many unsaturated fatty acids found in game meat are preventive against heart attacks and vascular diseases!
5. Spices and fresh herbs give the game more flavour. The venison's own flavour is particularly emphasised by adding juniper, bay leaf, thyme, rosemary, mint or cranberries. Refined hobby cooks also add dark cooking chocolate for an extra fine touch.
6. If the taste of game is too strong, stain it with red wine, herbs or juniper.
7. Always fry the meat before cooking. Afterwards, the game meat should be cooked through slowly. Gentle cooking of game meat is important, as this is how the meat remains the most tender. It would be ideal if the meat inside reaches a temperature of 80 degrees for at least a few minutes. A cooking test can be carried out with the finger: If you can press it deep into the meat, it is still very raw. If it does not yield any more, it is cooked through.
8. Red cabbage, polenta, dumplings, potato noodles and of course mushrooms are suitable as side dishes with game.
9. A good game dish is undoubtedly accompanied by a suitable drink. Full-flavoured red wines, either sweet or dry according to taste, crown the dish.
10. The game season runs from May to mid-October. Attention: from the end of September to the beginning of October the red deer is in the rut & therefore the meat is not very edible!
RECIPE: COOK & ENJOY
Venison back steaks in bacon coat with porcini mushrooms
800 grams deer back
12 slices of bacon
500 grams porcini mushrooms
1 shot port wine
1 bunch rosemary
1 bunch parsley
2 tablespoons butter
1 dash of olive oil
1 pinch salt, pepper and sugar
Remove the deer back from the bones and remove the silver skin. Cut the venison fillet (800 g) into three-finger-wide slices and put aside.
Spread rosemary evenly over the bacon, then wrap the meat pieces with the 12 bacon strips and fix with kitchen thread and salt.
Brown the medallions in a pan with melted butter until they are crispy. Place the meat in the oven at 120°C to keep it warm and cook it.
Pepper the remaining gravy in the pan, toss with rosemary, deglaze with port wine and allow to thicken. This makes a very tasty sauce with the meat.
Sauté the cleaned and cut porcini mushrooms (500 g) in a pan with oil and season with garlic, parsley, pepper, salt and butter.
Arrange everything on a plate and serve.
This delicious autumn dish goes well with a powerful red wine!