From the forest to the plate: venison for at home and the morning pint kitchen

2023-06-08 21:00:01

High-quality venison from the Urfahr region – from the forest to the plate, directly from the hunters. This is not only available as a seasonal offer for consumers, but is also on the menu at the Jäger-Frühschoppen on Sunday, June 11, from 10 a.m. in the Schnopfi-Stadel in Oberneukirchen.

“When it comes to eating habits, people now pay very close attention to where the products on their plates come from. The food should be regional, from animal-friendly husbandry and close to nature. All of this applies to venison,” explains Sepp Rathgeb, District Hunter’s Master. The removal during the hunt is also sustainable, takes place completely stress-free and thus promotes high meat quality. Fast and hygienic care is ensured by two components, the hunter himself and the so-called knowledgeable person, and can be traced back to the hunting ground.

Native wild animals roam freely in nature all year round and graze on fresh grass and herbs. For this reason, venison contains more muscle tissue but less fat and connective tissue than farm animal meat. In contrast to beef and pork, the cuts contain hardly any fat, which is why even calorie-conscious people can enjoy game without regrets. In addition, venison is very rich in protein: Its protein content of an average of 23 percent is higher than that of farm animals such as poultry. The content of omega-3 fatty acids in game is almost as high as in salmon, even after cooking.

Regional added value

In the Urfahr area, seasonal deer, wild boar, rabbits, pheasants and ducks can be obtained directly from the local hunters. In addition to raw meat, many also offer other products such as venison sausage, venison ham, venison salami, venison liver pâté and much more. “Local venison is a tasty and healthy calling card in Upper Austria, a land of indulgence. By purchasing, customers also make an important contribution to regional value creation and support the hunters in their diverse tasks for nature,” says district master hunter Sepp Rathgeb.

Jäger morning pint

A good opportunity to taste wild delicacies is on Sunday, June 11, from 10 a.m. at the Jägerfrühschoppen in the Schnopfi-Stadel in Oberneukirchen. “It should be a festival for all hunters, non-hunters, friends and partners of the hunt,” invites Rathgeb to “his” community. At 11 a.m., the Grenzland hunting horn group will open the morning pint musically after the beer has been tapped. At 1 p.m. the young hunters strike. At 3 p.m. the raffle will be drawn. The menu includes game dishes such as sausages or Käsekrainer as well as local game ragout, but also suckling pig and crate sow.