Game & forest weeks
Culinary speciality weeks
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game & forest weeks in Eggental

Culinary game & forest weeks in the Eggental valley

20.09. - 06.10.2024

Who loves the delicious game dishes, should not miss the culinary autumn in Eggental. Especially autumn with its abundance of ripe fruits, berries, herbs and mushrooms provides the healthy, natural ingredients for the tasty variations of game dishes. 

So, enjoy from the 20th September to the 6th October 2024 in the restaurants in Eggental special game and forest dishes under the fantastic mountain scenery of the Dolomites

Tip: From 20th September to the 6th October 2024 different hikes and interesting activities are offered at the Game & Forest Weeks in the Eggental | Val d'Ega valley!

Participating restaurants
Culinary game & forest weeks
Deutschnofen-Nova Ponente
Hotel Inn Stern
Open
closed
Restaurant
Deutschnofen-Nova Ponente
Sportcenter
Open
closed
Restaurant
Welschnofen/Nova Levante
Posthotel by the Romantic Hotel Post
Open
closed
Restaurant
Karersee/Carezza
Laurins Lounge
Open
closed
Restaurant
Deutschnofen-Nova Ponente
Ristorante Pizzeria Adler
Open
closed
Restaurant
Obereggen
Mayrl Alm
Open
closed
Alpine hut
Obereggen
Mountain hut Oberholz
Open
closed
Restaurant
HigHlights 
Culinary game & forest weeks
Game goulash with red cabbage and polenta | © Günther Pichler
Game goulash with red cabbage and polenta | © Günther Pichler
Game goulash with red cabbage and polenta | © Günther Pichler
Game goulash with red cabbage and polenta | © Günther Pichler
Game goulash with red cabbage and polenta | © Günther Pichler
Game goulash with red cabbage and polenta | © Günther Pichler
Game goulash with red cabbage and polenta | © Günther Pichler
Game goulash with red cabbage and polenta | © Günther Pichler
Game goulash with red cabbage and polenta | © Günther Pichler
Game goulash with red cabbage and polenta | © Günther Pichler

10 tips on game meat

1. Meat processing

Before roasting, the game should be freed from tendons and skin with a sharp, pointed knife.

Game goulash with red cabbage and polenta | © Günther Pichler

2. Purchasing

Make sure that the game meat is firm and has a dark red colour. This shows the freshness and quality of the meat.

Game goulash with red cabbage and polenta | © Günther Pichler

3. The mixture is the key

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 goulash with red cabbage and polenta | © Günther Pichler

4. Game is healthy

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!

Game goulash with red cabbage and polenta | © Günther Pichler

5. Spices & Herbs

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.

Game goulash with red cabbage and polenta | © Günther Pichler

6. The smell

If the taste of game is too strong, stain it with red wine, herbs or juniper.

Game goulash with red cabbage and polenta | © Günther Pichler

7. Sauté & cook

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.

Game goulash with red cabbage and polenta | © Günther Pichler

8. Side dishes

Red cabbage, polenta, dumplings, potato noodles and of course mushrooms are suitable as side dishes with game.

Game goulash with red cabbage and polenta | © Günther Pichler

9. The matching wine

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.

Game goulash with red cabbage and polenta | © Günther Pichler

10. The game season 

The game season runs from May to mid-October. 

Game goulash with red cabbage and polenta | © Günther Pichler

Venison steak with Schupfnudel and red cabbage | © Günther Pichler

COOK & ENJOY

Venison back steaks in bacon coat with mushrooms

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. 

Lake Carezza Summer Evening Atmosphere Latemar | © Eggental Tourismus/StorytellerLabs
Mountain Pass
1 Ticket - 17 lifts - 3 mountains

Holders of the Mountain Pass can use 17 lifts in the heart of the RosengartenLatemar and Schlern/Sciliar any three or five days within a period of seven consecutive days.

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