Recipe from the Viamala Fokus issue 1 / 2023.
Dry meadows are among the most species-rich biotopes in the Alps. However, these valuable areas are at risk of becoming overgrown. In the Beverin Nature Park, goats and Engadine sheep are helping to prevent this. The meat of these small animals should also be brought back into the consciousness of the population. Goat meat in particular is very digestible, low in fat and cholesterol and very healthy with a high protein content and polyunsaturated fatty acids. Gitzi is traditionally prepared at Easter. Andrea and Martin Grischott tell us how they prepare their gitzi roast. They have been running Randulins in Andeer since 2022, where they treat guests to a gourmet evening once a month. The Randulins is located in the former restaurant of the Hotel Piz Vizan and can also be booked for private events.
Recipe to follow
| approx. 800 gr | 1 Gitzi roll roast |
| 1 TBSP. | Dried sea buckthorn berries |
| 3 TBSP. | Honey |
| 2 TABLESPOONS | Vegetable oil |
| 3 | Sprigs of fresh thyme |
| Salt flakes and pepper from the mill | |
| 0.2 kg | Root vegetables (onions, celery, carrots) |
| 2 | Garlic cloves |
| 2.5 dl | White wine |
| 5 dl | Jus |
Preparation
For the marinade, mix together the honey, crushed sea buckthorn berries, garlic and thyme leaves and brush over the roast. Leave to rest overnight in a cool place. The next day, season the roast with salt and ground pepper and sear. Sauté the root vegetables, deglaze with white wine and pour in the jus. Cover and braise in the oven at 180 degrees for approx. 90 minutes. Serve with coarse polenta (Bündner Bramata) and vegetables. En Guata from the Randulins Andeer.