Game dishes

The quantities given are for four people.

Many thanks to Felix Hüfner from Crusch Alba in Guarda for cooking the two game dishes and providing the recipes. 

• 1 onion
• 1 Apple
• 1/2 red cabbage
• 1 bay leaf
• 2 Allspice
• 1/2 cinnamon stick
• 4 cloves
• 500 ml red wine
• 500 ml apple juice

Quarter the red cabbage, cut out the large pieces and finely chop or slice. Peel and finely chop the onion. Peel and quarter the apple, remove the core and cut into slices.

Sauté the onion and apple in a large pan with a little oil. Then add the red cabbage and sauté for 4 minutes, turning. Deglaze with the apple juice and wine. Add the bay leaves, cinnamon, cloves and allspice. First cover and then leave to cook for 2 hours over a medium heat with the pan lid slightly ajar, checking the liquid regularly and adding a little more wine if necessary. Finally, season with salt and pepper to taste.

• 125 g flour
• 125 g spelt flour
• 3 eggs
• 100 ml water
• 1 pinch of salt

Sieve the flour into a bowl. Whisk together the water, salt and eggs, pour into the flour and beat until the dough is smooth and bubbly. Leave to rise at room temperature for 30 minutes. Bring plenty of salted water to the boil in a large, wide pan.

Scrape the spaetzli dough through a spaetzli sieve into the boiling water and cook in the gently boiling water for 2 – 3 minutes, depending on the size. Remove with a slotted spoon and drain well. Toss the spaetzli again in a pan with a little butter before serving.

Cut approx. 600 g venison entrecôte into slices of approx. 75 g each.

• Roast briefly at 180 °C for approx. 5 minutes on fan oven.

Chestnuts

• Boil 20 g sugar to a light-coloured caramel
• Boil with spices such as allspice, cloves, star anise and vanilla
• Deglaze with 100 ml white wine and add 125 g fresh chestnuts
• Bring everything to the boil and then simmer over a low heat for approx. 20 minutes

Filled hot in jars, they can also be kept for several months.

Cranberries

• 40 g sugar
• 1/4 orange peel
• 1/4 lemon zest
• 2 g ginger
• Boil down all ingredients to approx. 75 ml
• 125 g fresh cranberries
• Bring everything to the boil and then simmer over a low heat (approx. 10 minutes)

Filled hot in jars, they can also be kept for several months.

The final step is to arrange all the ingredients on a plate and then enjoy the delicious dish. We wish you «bun appetit»! 

• Polenta
• 4 dl vegetable stock, alternatively chicken stock
• 2 teaspoons butter heaped
• 8 tablespoons of corn semolina/polenta (instant polenta)

Bring the stock and butter to the boil in a small pan. Stir in the polenta, a spoonful at a time, then cover and leave to swell next to the hob.

• Allow 600 g cooked polenta to cool
• 4 egg yolks
• 50 g parmesan
• 100 g breadcrumbs

Mix everything together and shape into 16 balls. Coat again in 150 g breadcrumbs. Fry in a pan with oil and then bake for approx. 10 minutes at 180 °C top/bottom heat.

• 1 courgette
• 1 orange carrot
• 1 carrot yellow
• 2 Fennel

Remove the stalk from the courgettes, cut into quarters lengthways and then into pieces about 2 cm long. Peel the carrots and cut into approx. 2 cm pieces. Halve the fennel, cut out the stalk and cut the vegetables into thin slices. Place everything in a bowl, season with salt and pepper and mix thoroughly. Spread in a gratin dish and drizzle generously with olive oil.

• Cook in the oven at 180 °C for 20 minutes
• Turn in between
• Cut 200 g feta cheese into cubes, marinate with olive oil and finally add to the vegetables

Arrange the dish on a plate and enjoy.

Pictures: Dominik Täuber

Recipes: Felix Hüfner, Restaurant Crusch Alba at Guarda