The best game dishes from Wels-Land: regional enjoyment for everyone

The best game dishes from Wels-Land: regional enjoyment for everyone

In Wels-Land, gourmets are becoming increasingly popular with regional wild meat. The local hunters guarantee fresh, high -quality products that are not only rich in taste, but also healthy. From deer locks to ragout to goulash you can enjoy the nutritious wild dishes in different forms.

Alfred Weinbergmair, an experienced hunter and farmer from the region, emphasizes that the game population in Welsland is excellent. "Wild is the healthiest meat," he explains, adding that the animals grow up in nature and feed on local herbs. This natural feed ensures leaner meat quality that is rich in important nutrients. The wild meat is not only tasty, but also budget -friendly, as it is available directly via the local hunting societies.

The quality of the game is guaranteed by strict controls. The roe meat from Sipbachzell bears the AMA seal of approval and the pleasure land certificate. Hygiene in dealing with the game has a top priority, and there is careful processing after sailing: First the animal is examined, then brought to the wild chamber and cooled. The meat process of meat contributes to the tenderness and there are numerous parts that can be used, including the venison and the Ragout.

modern wild kitchen

National cuisine experiences a fresh wind through creative variations of wild dishes. Weinbergmair reports that classic recipes such as the venison are no longer the only sought -after options. Innovative approaches, such as deer with asparagus or Asian preparations, are becoming more and more fashionable and showing that wild dishes are versatile and adaptable.

To inspire the readers of the region, there are also delicious recipes to discover. Helga Lindinger from Wels-Land has a special tip for a dish with pink fried deer locks. For four portions you need:
• approx. 800g deer locks, contain
• spices: salt, pepper, wild spice, thyme at will.

The meat should be seasoned well and seared, then cooked in the oven on a core temperature of 55-58 ° C. A little trick: it can be poured over in the pan with a little butter and thyme to give the court the finishing touches.

As a side dish, a potato-mushroom roulade is recommended, which is enriched with a delicious filling of mushrooms. This includes a creamy celery puree that rounds off the entire dish.

FAZIT

Regional game enjoyment from Wels-Land is characterized by high quality and diversity. The hunters are proud of what they can offer, and consumers have the opportunity to integrate first -class wild meat in their menu. For more information on this topic, www.meinbezirk.at Insights.