Game & forest weeks
Culinary speciality weeks
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Who loves the delicious game dishes, should not miss the culinary autumn in Eggental and in Aldein. 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 22nd September to the 07th October 2023 in the restaurants in Eggental and in Aldein special game and forest dishes under the fantastic mountain scenery of the Dolomites!
Tip: From 23rd September to the 07th October 2023 different hikes and interesting activities are offered at the Flora and Fauna Weeks in the Eggental | Val d'Ega valley!
Before roasting, the game should be freed from tendons and skin with a sharp, pointed knife.
Make sure that the game meat is firm and has a dark red colour. This shows the freshness and quality of the meat.
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.
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!
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.
If the taste of game is too strong, stain it with red wine, herbs or juniper.
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.
Red cabbage, polenta, dumplings, potato noodles and of course mushrooms are suitable as side dishes with game.
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.
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!
Ingredients
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.
