Gasthaus Grossvenediger - Prägraten - Virgental / East Tyrol

 

ausgezeichneter Genusswirt  und  Diplomierter Weinakademiker  Gottfried Steiner

Award-winning proprietor 

 

Diploma in Wines

 

 

alacard-2016 

Wir wurden vom
Gourmetführer:


A LA CARTE - 2015
AUSGEZEICHNET


Unser Restaurant zählt zu
den besten Genuss Adressen
in Österreich.

 

 Das Gasthaus Großvenediger aus Prägraten ist Weinwirt des Jahres 2015 für Tirol

Weinwirt des Jahres 2015!

 

 Gasthaus Großvenediger:

Genuss Wirt 2015/16

 

Genusswirt - Landessieger 2015/16 Gottfried Steiner

 

Empfehlen Sie uns weiter:

auf der Genussregion

 

Zertifikat für Exzellenz
Gewinner 2014

 

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Cuisine

We source many of our products from the so-called Austrian Regions of Delight (“Genuss Region Österreich”), which is an initiative that focuses on drawing the attention of consumers to regional agricultural products and specialities.

 

Specialities from East Tyrol

Our specialities are game, fish and regional dishes from East Tyrol.

We do not just pay tribute to the more hearty Tyrolean specialities that contain large amounts of fat, lard and bacon. Instead, we concentrate our efforts on providing light cuisine with fresh herbs and seasonal products.

 

Genuss Region

The products we use include:

“Kräuterberglamm” (mountain lamb reared on herbs) from the Genuss Region Osttiroler Berglamm, tasty potatoes from the Genuss Region Osttiroler Kartoffel, crispy vegetables from the Genuss Region Nordtirole Gemüse, fine “Kärntner Laxn”, a delicate species of lake trout, from the Genuss Region Kärntner Laxn. We also use delicious goat’s cheese from the Figerhof mountain farm in Kals, Austria.

 

culinary creations Our culinary creations go far beyond what guests might expect to find on their plate in an East Tyrolean restaurant.

 

Elisabeth Steiner in her large herb and vegetable garden Gottfried’s mother, Elisabeth Steiner, keeps the kitchen well-stocked with fresh herbs from her large herb and vegetable garden.

 

Recipe for “Osttiroler Berglammragout”

(East Tyrolean mountain lamb ragout)

 

East Tyrolean mountain lamb reared on herbs Ingredients (serves 4)

1 kg “Osttiroler Berglammschulter” (East Tyrolean mountain lamb shoulder), 1 large onion, 1 carrot, 11 tablespoons each of olive oil and butter, salt, pepper, curry powder, ginger, marjoram, basil, rosemary, thyme, lemon juice, a little sugar, dill, oregano, 1-2 bay leaves, juniper berries, 2 tablespoons of cognac, 125 ml of Burgundy, 125 ml of gravy, 500 ml vegetable or beef stock, potato starch, coarse-grained flour.

 

Preparation

 

Wash the meat and chop into 2 to 3 cm cubes. Peel the onion and carrot and chop both into small cubes. Fry the meat and vegetables in a mixture of oil and butter. Season with salt, pepper, curry powder, ginger, marjoram, basil, rosemary, thyme, the juice of half a lemon, a little sugar, dill and oregano. Add the bay leaves and 2 to 3 juniper berries, deglaze the pan with cognac and Burgundy, pour in the gravy and stock and cook until the meat is tender. Mix 1 tablespoon of potato starch and coarse-grained flour with water and add to the lamb ragout to thicken it.

East Tyrolean marjoram potatoes and green beans with bacon provide the perfect accompaniment to this.

 

Wine tip:

Cuvee Kreuzjoch 2008 (Zweigelt, Blaufränkisch, Cabernet Sauvignon and Merlot grape), oak aged from the Wurzinger estate in Tadten in the Neusiedlersee wine-growing region in Burgerland, Austria.

 

 
Gasthaus Grossvenediger, The Steiner Gottfried family, St. Andrä 3, 9974 Prägraten, East Tyrol, Tel: +43 4877 5205, info@gasthaus-grossvenediger.at www.gasthaus-grossvenediger.at  Tourismustraining