OUR HOTEL
"VIANDS TO DUBLICATE"
Following a recipe by chef Walter Stippler & Team
"Roasted saddle of chamois on cabbage
with chanterelles and cottage noodles "
Ingredients for 4 persons:
- Saddle of Chamois:
- 700 g chamois
- salt, pepper
- dijon mustard
- 2 tablespoons butter
- rosemary sprigs
- garlic
- juniper berries & cranberries
- 150 ml game stock, 20 g butter
- Cabbage:
- cabbage
- salt, pepper
- 1 tablespoon butter
- Chanterelles:
- chanterelles
- 1 tablespoon butter
- Cottage noodles:
- 200 g cottage
- 200 g flour
- 3 eggs
- salt, pepper, nutmeg
Preparation:
1) Preheat the oven to 130 °. Spice the chamois from all sides with salt,
pepper and Dijon mustard and fry in hot butter in a frying pan all
around, indicating rosemary, garlic and juniper in the frying fat. Lay the chamois with the spices on a baking sheet of aluminum foil and bake in preheated
oven on middle rack for about 10-15 minutes. Add the cranberries to the meat
juices in the pan fry and sprinkle with game stock and boil down to a creamy
sauce.
2) Cut the cabbage into small cubes, spice it with salt and pepper and sauté
in clarified butter. 3) Clean mushrooms with a brush and roast in a hot pan
with clarified butter.
4) Cabbage noodles: Mix all ingredients in a bowl and process until smooth.
Mass through a screen in boiling salted water and simmer briefly let rub.
5) Prepare all things beautiful on a warmed plate and serve it immediately!
"We hope you enjoy the preparation of this menu at home!"
