Chamois meat

Tyroleans hunting chamois (around 1860)

Chamois is the meat of chamois that was very popular in the cuisine of the Austrian Alpine countries until the 17th century, after which recipes appeared in Austrian cookbooks until 1960. The term ( der, die or das ) Gams stands in the hunter's language, in Austria or in the landscape for the chamois.

Gamsfleisch is generally as venison cooked, it is estimated only one year of roast chamois. In Tyrol , the meat for a roast chamois, venison or roe deer is wrapped in a large serviette soaked in vinegar and stored in a cool place for 24 hours, then peppered with strips of bacon, fried with onions, roots, garlic and spices in fat. The venison is roasted in the oven with white wine and beef soup pouring over it frequently. Hunters like to eat ham from the legs of chamois. Pickled chamois sticks are oiled and lie in the boiled, cooled stain for up to 5 days before they are fried. The meat of older animals has a strong taste and must therefore be pickled in a cooked marinade, although the procedure cannot avoid this entirely.

literature

• Franz Maier-Bruck: Chamois. The great Sacher cookbook; Wiener Verlag, Vienna 1975, p. 365
• Franz Maier-Bruck: Tyrol - game meat. From eating in the country - the great book of Austrian farmer's cuisine and home cooking; Wiener Verlag, Vienna 1999, page 459f

Individual evidence

1. ↑ Duden | Chamois | Spelling, meaning, definition, origin. Retrieved April 13, 2019 .