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Leg of chamois in red wine


1⅓kg leg of chamois
300g root vegetables (cut into cubes)
100g onions (cut into cubes)
1tbspjuniper berries
5tbsp oil
2 sprigs rosemary
1tbsp peppercorns
2 bay leaves
2tbsp tomato puree
4tbsp cranberries
250ml red wine
3 litres vegetable stock
4tbsp cornflour


  1. First, heat oil in a pot, season the leg of chamois with salt and pepper, and sear the prepared meat on all sides.
  2. Remove from the pot. Using the same pot, sauté the root vegetables and the onions.
  3. Add the herbs and spices and then the tomato puree.
  4. Let everything cook until dark brown. Add the cranberries and reduce the sauce slightly.
  5. Deglaze with the red wine. Bring everything to the boil. Add the leg of chamois, then pour in the stock.
  6. Cook the meat until soft (approximately two hours).
  7. Remove the meat, season the sauce to taste, and add cornfl our to thicken to the desired consistency.
  8. Strain the sauce through a fine sieve and serve the dish with potato dumplings.