Wild Christmas: This is how Rupert Hferzinger conjures up venison!

Wild Christmas: This is how Rupert Hferzinger conjures up venison!

regionality and culinary delights are the focus of an exciting Christmas recipe and a classic side dish that arouses memories. Rupert Pferzinger, employee at the Upper Austria Hunting Association and Jägerischer Gourmet, presents a festive highlight for the festive season: pink fried venison. This exquisite food is accompanied by a fine spice cake, celery puree and an aromatic elderberry berry roaster. According to Meinzärzirk , this delicacy requires careful preparation, in which the meat is initially gently cooked to achieve a perfect core temperature. Then it is fried in foaming butter to round off the dish in terms of taste. The essential ingredients comprise 600 g venison, fresh herbs and butter, while the roaster adds a fine note with elderberries, plumberries, plums and red wine.

classic on the plate

Another culinary pleasure that remains in the memory is the traditional potato-carrot stamp, also known from childhood and according to Mr. Buettner A perfect side dish for numerous main dishes such as meatballs or bratwurst. The preparation of this simple but tasty mix of potatoes and carrots only takes about 35 minutes. The fresh ingredients are prepared and refined with marjoram and parsley, which creates a harmonious taste profile.

Both recipes together not only embody festive atmosphere, but also the connection to regional traditions that are deeply rooted in Austrian cuisine. While the venison captivates as a main course, the potato-carrot stamp rounds off the menu and ensures a hearty and nostalgic feast.