COOKING WITH THE VERY BEST: GUNTER DÖRBERL’S MARMOT RAGOUT

Gunther Döberl is a rising star amongst Ischgl’s gourmet chefs. He creates amazing, regionally-influenced dishes in his restaurant Stiar, always with a fine twist of haute cuisine.

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
Parsley
Sprig of thyme
Sprig of rosemary
Bay leaf
Juniper berries
½ tsp ground coriander seeds
Freshly-milled pepper
Salt

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.

Mushroom soil

500g finely-chopped mushrooms (button mushrooms, porcini, parasol mushrooms)
Salt, pepper
Oil

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.

 

Mushroom crème

300g button mushrooms
1 shallot
100g butter
A little vegetable stock
White wine
Salt, pepper

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.

Polenta

40g roasted polenta
125ml vegetable stock
125ml milk
65g butter
Rosemary, thyme, shallots, garlic
50ml whipped cream
Old mountain cheese, grated
Salt, pepper

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.

To garnish

Preserved rowanberries
Young spruce needles
Black truffle
Chanterelles