Good Life Recipe: Leoganger Chamois loin

• Some brown butter
• 1 shallot, brunoise
• 400 g salsify
• 150 g celery cubes
• 2 cloves of garlic
• 400 g milk
• 400 g chicken stock
• Some lemon juice freshly squeezed
• Some sea salt
• Kubeben pepper

In brown butter, sauté the shallots, garlic, celery and the pieces of salsify and peel with some lemon juice. Add the cream, sea salt, Kubeben pepper and the chicken stock, bring to the boil, mix and pass.

• 200 g durum wheat semolina (Wieshofermühle St. Johann i.T.)
• 140 g egg yolks from fresh eggs
• Some salt

Filling:

• 120 g black salsify cream
• 80 g black salsify brunoise
• 60 g porcini mushrooms roasted and chopped
• 30 g Jo-Topfen curd MeiMuich (RZG-Leogang)
• 10 g of finely grated mountain cheese from the Sinnlehenalm
• Some salt
• Lemon peel
• Kubeben pepper

Knead the durum wheat semolina with the egg yolk and salt in the food processor and then vacuum pack. Chill for at least 3 hours. Roll out, fill and bring to the desired shape.

Filling: Cut the salsify into fine cubes and briefly blanch. Roast the porcini mushrooms and then finely chop. Mix all together (as indicated above) and then fill the pasta pockets. Cook in salt water and glaze with vanilla milk.

• 1 quince
• 350 ml Grüner Veltliner (Weingut Müller, Krustetten)
• Some wild spice mixture finely ground
• 3 slices galangal root
• 100 ml apple juice naturally cloudy (Weingut Müller, Krustetten)
• 50 ml Noilly Prat
• 15 ml quince vinegar (Gölles)

Compote:

• 350 g quince cubes
• 200 ml quince stock
• 50 g granulated sugar
• 3 g pectin NH Nappage

Wash and peel the quince and cut into fine cubes. Using the leftovers and peel, create a stock together with the ingredients indicated above. Then pass and boil until soft with the quince cubes. Finally, mix the crystal sugar with the pectin and stir into the compote. Bring to the boil, then immediately cool on ice.

• 40 Aronia berries (black appleberry)
• 50 ml Grüner Veltliner (Weingut Müller, Krustetten)
• 50 ml Leogang spring water
• 5 g granulated sugar
• Some bitter almond extract

Boil the spring water, white wine, sugar and bitter almond extract. Wash the Aronia berries and bring them to the boil in the stock and then fill them hot in preserving jars, seal them and allow to cool at room temperature.

• 1 shallot
• 1 galangal root
• Some wild spice mixture
• Brown butter
• red wine reduction
• fruit juice reduction
• Reduced game jus

Fry the shallots in brown butter and sweat the galangal root. Dust with a little game spice mixture, dissolve with the reductions and reduce the whole by half. Now pour in with the reduced game jus and cook down.

• 6 g Kubeben Pepper
• 6 g black pepper
• 12 g juniper berries
• 1 pc. Nepalese cardamom
• 5 g caraway, whole
• 20 g of coriander, whole

Roast the spices briefly in the pan and coarsely grind in the thermomix.