East Tyrolean specialities

Ingredients for the venison roast:
(for 4 people)

• 1 kg hirschschlögel without cooking
• 3 carrots
• ½ celery tuber
• 3 small onions
• 1 Clove of garlic
• 3 Bay leaves
• 10 Juniper berries, salt, pepper, thyme
• 5 pcs. cloves, 1 pcs. cinnamon bark, 1 pcs. cooking chocolate
• 1 tbsp. cranberry compote
• 1/8 l freshly squeezed orange juice
• 1/4 l red wine
• 1 tbsp. tomato paste
• 3/4 l wild stock or beef soup
• 1 tbsp. clarified butter

Season the deer meat well with salt and pepper in a roaster with the clarified butter.Remove the meat from the roaster. Cut peeled vegetables and onions into coarse cubes and roast in a roaster.Add tomato paste and roast briefly. Pour in the orange juice with wine and bring to a boil. Fill up with wild stock and bring to a boil and add the remaining ingredients.Put the venison roast back into the roaster, put the lid on it and in the oven at 140 °C approx.Cook for 2 hours. At the end of the cooking time, remove the meat, pass the gravy through a sieve, season to taste and, if necessary, bind with a little starch. Cut the roast venison into slices and serve with the sauce.A poached pear with cranberries goes well with it.

Ingredients for the napkin dumplings:

• 250 g bread cubes or dumpling bread
• 4 tbsp. butter
• 1 finely chopped onion
• 3 Egg yolks
• 1/4 l milk
• salt
• 2 tbsp. chopped parsley
• 3 Protein

Finely chopped onion in butter until colourless and add to the bread cubes.Whisk the yolk, milk and parsley salt and pour over the bread cubes, mix well and let stand for 15 minutes. Beat the egg whites to snow and lift them under the bread cube mass. Form the bread roll into a rod about 7 cm in diameter. Roll firmly into a roulade with a transparent film and knot the ends. Wrap the dumpling roll tightly with aluminum foil and close the ends. Let the sticks steep in slightly boiling water for about 20 minutes.Lift out of the water, remove the film and cut into thicker slices.

Ingredients for red cabbage:

• 800 g finely chopped red cabbage
• salt
• 1/4 l orange juice
• 1 shot of vinegar
• 4 tbsp oil
• 1 fein geschnittene Zwiebel
• 1 tbsp Zucker
• 1 tbsp. cranberry compote
• 2 pcs. grated apples
• 1 tablespoon granulated sugar
• 1 pinch of ground caraway
• 1 pinch of ground cinnamon
• 0,2 l red wine
• 0,2 l water or beef broth

Mix the finely chopped red cabbage with salt, orange juice, vinegar well and marinate for a few hours. Heat the oil, saute the chopped onion until colorless and caramelize with the sugar. Deglaze with wine, stir in the red cabbage, pour in water/soup and simmer covered until al dente. Add grated apples, cranberries, caraway seeds and cinnamon and cook briefly. Season with salt and thicken with a little starch.

Ingredients for the East Tyrolean Schwammerlgulasch:
(​​​​​​​for 4 people)

• 800g chanterelle mushrooms from the Virgen Valley
• 60g butter
• 1 finely chopped onion
• 1/16 l whipped cream
• 200 g sour cream
• 15 flour, smooth
• juice of one lemon
• 2 tablespoons chopped parsley
• salt and pepper white ground

Heat the butter in a pan, saute the onion until colorless, add the cleaned mushrooms. Sauté until there is no more liquid. Add the cream, mix the sour cream with the flour and add to the mushrooms, cook briefly. Season with lemon juice, parsley, salt and pepper. A napkin dumpling goes very well with the mushroom goulash. A few spoonfuls of mushroom goulash also go perfectly with roast venison.

approx. 8 servings á 12 pieces

Ingredients for the pasta dough:

• 500 g wheat flour
• 300 g rye flour
• 2 eggs
• 0,3 l water
• 1 tsp salt
• 2 tbsp. sunflower oil

Ingredients for the filling:

• 2 kg potato (floury)
• 1 leek finely chopped
• 2 finely chopped onions
• 1 tablespoon butter
• 3 cloves of garlic
• approx. 1/8 l cream or 250 g curd cheese
• 3 tablespoons chopped parsley
• salt, pepper

For sprinkling:

• 1 bunch of chopped chives
• grated parmesan or mountain cheese

Knead all ingredients of the pasta dough to a not too firm dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour. For the filling, boil the potatoes, peel them and press them through a potato ricer. Heat the butter in a pan, fry the onion, leek and garlic until colorless and add to the potatoes with the other ingredients, mixing everything well.  Once the dough has rested, roll it out on a floured work surface with a rolling pin until about 1.5 mm thin. Form balls with a Ø of 3 cm from the potato filling and place them on the rolled out pasta dough. Fold the dough over the filling and cut out the doughnuts with a round cutter Ø 7 cm. "Pipe" the edge of the doughnuts together with your thumb and forefinger.
Cook the doughnuts in plenty of lightly boiling, salted water for about 8 min. Lift out of the water with a perforated scoop, arrange on a plate with hot brown pour over. Sprinkle with chopped chives, parmesan or mountain cheese.

Ingredients for the cheese dumplings:

• 300g cooked, bacon potatoes
• 500g bread cubes or dumpling bread
• 1 onion, finely chopped
• 1 tablespoon butter
• 3 eggs
• 100g Tilsiter cheese, cut into small cubes
• 100g mountain cheese, cut into small cubes
• 3 tablespoons chopped parsley
• nutmeg, salt, pepper
• clarified butter

Put the dumpling bread in a bowl. Fry the onion in the melted butter until golden brown and add to the dumpling bread with the pressed potatoes, eggs, salt, nutmeg and a pinch of pepper. Heat the milk and pour it over the dumpling mixture. Let it cool down a bit and mix the chopped cheese, parsley well into the mass, let it rest for about 20 min. Shape and flatten the dumplings, fry them in a pan in clarified butter. Serve in a beef soup with chives and green salad with pumpkin seed dressing.

Ingredients for the Tyrolean dumplings:
(for 4 people)

• 240 g bread cubes or dumpling bread
• 4 eggs
• 160 g pancetta
• 1 onion, finely chopped
• 80 g clarified butter
• 0,2 l milk
• 2 tablespoons chopped parsley
• salt, marjoram

Cut the bacon into small cubes and fry briefly with the sliced onion in clarified butter. Heat the milk. Put the dumpling bread in a bowl, mix in the eggs, parsley, onion, bacon and marjoram. Pour the hot milk over the dumpling mixture, mix well and let rest for about 20 min. In a large pot, bring a pot of salted water to a boil. With moistened hands form dumplings with smooth surface.
Let the dumplings steep in the lightly boiling salted water. Serve with beef broth and chives, with salad or sauerkraut.