According to the German Consumer Council, venison is more climate-friendly and sustainable than meat from farmed animals and even outperforms organic meat. The venison roast recipe from Gut Guntrams in Austria is an extravagant combination that is sure to impress.
Is venison sustainable?
The hotel Gut Guntrams, near Vienna, is an architecturally appealing organic retreat with a great ecological concept. Sustainability is always taken into account in the culinary delights, especially when it comes to meat. As we have reported, for example, in the topic of vegan travel or the Planetary Health Diet, you should limit your meat consumption very much for a climate-friendly diet.
The Consumer Advice Centre of Rhineland-Palatinate cites the following advantages for game meat:
- The carbon footprint of game meat is 0.3 to 5 kg CO2 equivalents/kg of meat, which is only half as high as for conventionally reared cattle.
- Wild animals live in their natural habitat.
- Wild animals do not have to experience transport to the slaughterhouse.
- The animals’ diet is natural and neither medication nor antibiotics are administered.
However, you should pay close attention to WHERE the game meat comes from. It should come from a trusted hunter in your immediate area (not imported from New Zealand). In addition, it should not be shot with lead, as this can contaminate the meat with heavy metals. Gut Guntrams obtains the meat directly from local hunters in the area.
Tuscan roast venison from Gut Guntrams in Austria
Equipment
- 1 roaster / Casserole
Ingredients
- 600 g venison
- 100 g onion
- salt
- pepper (black)
- 600 ml game stock
- 5 g garlic
- 25 ml olive oil
- 80 g pastinaken
- 80 g apples
- 20 g tomato paste
- 50 g cranberry jam
- bay leaf
- allspice
- 1 tbsp orange peel (organic)
- 1 pinch of cinnamon
- Verjus (sour, non-alcoholic grape juice from Austria)
- 70 g chocolate (Fair Trade dark chocolate 80 %)
- Pine rosemary
Instructions
- Brown the meat all over in the roasting tin over a high heat.
- In the meantime, dice the onions, parsnips and apples, grate the zest from the organic orange.
- Remove the meat from the roasting tin and fry the onions in the oil first, then add the parsnips and apples and fry briefly.
- Deglaze with the game stock and Versus.
- Stir in the tomato purée
- Add the meat again and all the other ingredients and spices
- Leave to cook on a low heat with the lid closed for about 1.5 hours, turning the meat occasionally
Side dish
- Sage polenta and rose hip chutney go well as a side dish
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