Discover the culinary diversity at the Eggental Game & Forest Culinary Weeks and embark on a flavorful journey from September 20th to October 6th, 2024. Selected restaurants transform the treasures of Eggental valley into delicious dishes.
Look forward to innovative and down-to-earth cuisine, expertly prepared with regional and seasonal ingredients such as ripe fruits, berries, herbs, mushrooms, and local game.
In addition to culinary delights, there is a special program that allows you to experience the Eggental forest up close:
Ingredients
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
Cut the venison fillet into three-finger-wide slices & put aside. Spread rosemary evenly over the bacon, then wrap the meat pieces with the bacon strips & fix with kitchen thread and salt. Brown the medallions in a pan. Place the meat in the oven at 120°C. Pepper the remaining gravy in the pan, toss with rosemary, deglaze with port wine & allow to thicken. Sauté the cleaned & cut porcini mushrooms in a pan & season with garlic, parsley, pepper, salt &butter.
Holders of the Mountain Pass can use 17 lifts in the heart of the Rosengarten, Latemar and Schlern/Sciliar any three or five days within a period of seven consecutive days.
