Enjoying in autumn
While the autumn sun bathes the last falling leaves in its golden light, that certain chill is already creeping into the air. This hint of snow, this promise of a varied winter, brings joy to many winter sports fans. Only selected glacier ski resorts are open yet, but soon the rest will follow. Until then, we will sweeten the waiting time with the best that autumn has to offer. We are thinking, for example, of a glass of fresh storm, the Martini goose, pumpkin dishes and, of course, wonderful game creations. So enjoying autumn is pretty simple. Would you like to bring a piece of the pleasure home to you, too? Our chef Maximilian Fankhauser from VAYA Zillertal shares his favorite fall recipes for you. He promises that it’s easy to recreate them. And because enjoying autumn is even more enjoyable when you’re not doing it alone, his recipes are suitable for cooking and eating together.
Ingredients for about 5 servings
- 800 g vension shoulder
- 100 g bacon
- 3 onions
- 2 cloves of garlic
- 1 cl balsamic vinegar
- 200 ml red wine
- 1,5 l game stock
- 1 EL tomato paste
- 80 g cranberry or rosehip jam
- juniper berries
- cinnamon, whole
- bay leaf
- dark cocolate
How to prepare:
Cut deer shoulder into cubes. Brown the deer shoulder and remove the meat from the pot. Sauté onions, pancetta and garlic in the pot. Add tomato paste and sauté. Deglaze with red wine & balsamic vinegar. Pour in game stock.
Put the meat into the sauce and steam until soft. Finally, remove the meat from the sauce.
Add cranberry or rosehip jam, rosemary, thyme, juniper, cinnamon and bay leaf to the sauce and simmer for about 30-45 minutes. Pour the sauce through a sieve. If necessary, thicken with a little cornflour.
Season to taste with salt, pepper and a little bit of dark chocolate, add meat back into the sauce and heat up.
Ingredients for about 4 servings
- 600 g hokkaido pumpkin
- 2 onions
- 1 garlic clove
- 3 twigs of rosemary
- 3 twigs of thyme
- 1 tbsp oil
- 1 chili
- 320 g risotto rice
- 130 ml dry white wine
- 1 l vegetable stock
- 80 g cold butter
- 100 g parmesan
- salt, black pepper, tbsp cinnamon, some lemon juice for seasoning
- pumpkin seed oil & blueberries to garnish
How to prepare:
Core the hokkaido and cut into small cubes. Finely chop the onions. Finely chop the rosemary and thyme. Finely chop the chilli. Heat the oil in a saucepan and sauté the onions. Add the pumpkin, chilli and garlic and fry for a few minutes. Add the rice and deglaze with 130 ml white wine. When the wine has almost completely boiled away, deglaze with a ladle of hot vegetable stock. Keep adding some of the vegetable stock, stirring occasionally, until the rice is cooked.
Stir the rosemary, thyme, butter and Parmesan into the risotto. Season to taste with salt, pepper, cinnamon and lemon. Garnish with pumpkin seed oil and blueberries.
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