Head cook Günther Piccolruaz from the restaurant of the sixteenth century Ciastel Colz has a Ladinian style venison recipe for us.
One medallion of venison, approx. 450g
2 long, thin slices of bacon
1 sprig of rosemary
Chopped juniper berries
Salt and pepper
A dash of gin
100g game stock
4 long cocktail sticks
Cut the meat into small pieces, wrap in bacon and secure with the toothpicks. Fry the meat in hot oil on both sides. Season and add the herbs. Add a splash of gin and leave to reduce, then add some red wine to form a gravy. Leave to reduce again and then add the stock.
Remove the vension, leave to simmer and season to taste.
250g boiled, grated floury potatoes.
1 egg yolk
70-90g plain flour
Salt and nutmeg
Butter and some finely ground poppy seeds
Leave the potatoes to cool, then mix with egg yolk, salt and nutmeg, Add flour and make a dough. Form gnocchi from the dough, 3 to 4 centimetres long, place them in salted water and bring to the boil. Reduce the heat and leave to simmer. Drain and toss in brown butter with the poppy seeds.
250g red cabbage marinated with:
Half an onion, finely chopped
A pinch of sugar
A few drops of red wine vinegar
1 grated apple
30g of butter
Half an onion brunoise
Mixed herbs ( rosemary, sage, juniper berries)
Chop the red cabbage into fine strips and marinate with the first list of ingredients for at least 12 hours. Stir frequently.
Sauté the onion brunoise in a large frying pan, then add the red cabbage and fry gently. Add the stock and herbs. Cover and leave to simmer for approx. one hour until softened. Season to taste and if necesary add potato flour mixed with water to thicken.