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Edition 4 / 2019

chamois pepper

By Sascha Skraban - Head chef at the Berghotel Alpenblick in Tenna

Recipe from the Viamala Fokus issue 4 / 2019.

When food tastes like nature

"Working and cooking in Safiental gives me completely new opportunities to work with farmers, producers and the local population."

I have been responsible for the kitchen at the Berghotel Alpenblick in Tenna since December 18. Working and cooking in the Safiental valley gives me completely new opportunities to work with farmers, producers and the local population. It is very important to me that I use products from the terroir wherever possible and do as the Walsers do - cook with what nature provides. I already source my meat from Tenna and the surrounding area. When it comes to vegetables and cereals, I hope to find partners in the Safiental in the future so that I can only use the best here too.

My culinary tip: a seasonal game dish with chamois from the local hunt and Tenner mashed potatoes with a hint of forest.

Recipe to follow

Ingredients for four people
800 g Chamois stew
9 dl Red wine
1 dl Red wine vinegar
50 g Onions
50 g Carrots
50 g Leek
50 g Celery
4 Juniper/laurel
60 g Tomato puree
40 g Flour
2 dl Pig's blood
500 g Red cabbage
1 TBSP. Olive oil
20 g Cane sugar
0.5 dl Balsamic vinegar
Salt
Pepper
2 Spruce branch
3 dl Milk
100 g Butter
600 g Potatoes type C
Salt
Pepper
Nutmeg

Preparation

  • Cut the vegetables into small cubes
  • Place meat and vegetables in red wine and vinegar
  • Add juniper and bay leaf
  • Cover and leave to marinate in the fridge for 1 week

 

  • Drain the meat and vegetables in a sieve, then pat dry
  • Slowly bring the pickling liquid (red wine and vinegar from the pickling process) to the boil and skim carefully (set aside)
  • Fry meat and vegetables
  • Add the tomato puree and brown
  • Dust with flour, mix and toast briefly
  • Deglaze with pickle and cook until soft
  • Season to taste with salt and pepper
  • Before serving, thicken with pork blood and cook gently until the sauce thickens

 

  • Simmer the spruce branches in milk and butter for 15 minutes, then cover and leave to infuse for an hour
  • Peel the potatoes, cut into cubes and boil in salted water until soft
  • Strain the milk
  • Add the potatoes and mash
  • Season to taste with salt and pepper

 

  • Cut the red cabbage into thin strips
  • Marinate with olive oil, raw sugar and balsamic vinegar
  • Season with salt and pepper
  • Place the marinated red cabbage on a greased baking tray and roast in an oven preheated to 180 degrees