Photos: Max Kropitz
Gunther Döberl has thought up something very special for Trisanna: a marmot ragout. Now you can either try it out in his restaurant – or tie on your apron and prepare it yourself. If you manage to get hold of a marmot, of course.
Murmeltier zu besorgen, versteht sich.
Here’s the recipe:
marmot / button mushrooms / POLENTA / rowanberries
the marmot ragout
1 kg marmot meat on the bone, with the fat completely removed
1 carrot, finely diced
¼ celery root, finely diced
½ chopped onion
¼ leek, sliced
1 mushroom, quartered
600 ml red wine
400 ml red port wine
2 tb tomato paste
Oil to fry
Sprig of thyme
Sprig of rosemary
½ tsp ground coriander seeds
Heat the oil in a frying pan and brown the finely-cubed meat, season with salt and pepper and remove the meat.
Brown the carrots, celery and onions in the pan. Add the slices of leek and tomato paste and stir-fry. Add the herbs and spices, and deglaze with the red wine.
Leave the sauce to reduce a little, add the meat back in and braise at 180 degrees in a pre-heated oven for 3 ½ hours.
Pull the meat off the bone. Allow the sauce to reduce.
500g finely-chopped mushrooms (button mushrooms, porcini, parasol mushrooms)
Heat the oil in a pan and fry the mushrooms. Place on a baking tray and dry in the oven at 160°C. Then thoroughly mix the mushrooms and add salt and pepper to taste.
300g button mushrooms
A little vegetable stock
Sweat the butter mushrooms in 50g of butter. Finely dice the shallot. Add to the mushrooms. Add the white wine and vegetable stock and cook the mushrooms until soft. Mix until smooth, add the butter and season with salt and pepper.
40g roasted polenta
125ml vegetable stock
Rosemary, thyme, shallots, garlic
50ml whipped cream
Old mountain cheese, grated
Brown the spices in the butter, bring the vegetable stock and the milk to the boil, add the polenta and cook until the polenta rises slightly. Stir in the butter. Fold in the whipped cream and mountain cheese.
Young spruce needles