BLUE WINDOW | Food Travels in the Alps | Gemsenrücken Braten (roast chamois)

Gemsenrücken Braten AUSTRIA GERMANY SWITZERLAND roast chamois

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Fillet of chamois

Marinade

500 ml red wine
250 ml water
200 g carrots, grated
125 g onions, chopped
100 ml red wine vinegar
10 g black peppercorns
5 garlic cloves
5 g marjoram
5 g rosemary
5 g sage
5 g thyme
1 bay leaf
Salt, large pinch

Finish

100 g lard

After leaving the chamois in the marinade for four days, turning occasionally, remove, dry and smear with lard. Roast in a 180°C at 15 minutes per half kilo, basting frequently. Serve with fruit compote or jelly or with a caper and sour cream sauce.