Eating fawn and lamb in Salzburg in April

20.03.2019

Enjoy culinary highlights from the GMACHL haute cuisine while eating fawn and lamb in Salzburg from 9 to 29 April 2019. We’re looking forward to your visit!

 

Feast on the truly extraordinary GMACHL haute cuisine ! Our themed weeks throughout the year provide regional and seasonal highlights with changing focuses and many a small surprise. Have you always wanted to eat fawn and lamb in Salzburg? Visit the Romantik Hotel GMACHL from 9 to 29 April 2019 when it’s all about the best lamb dishes and fawn specialties. “Lamb & fawn” creates extraordinary culinary experiences – and we already have a first teaser for you to cook!

 

What to expect from culinary April

You’d like to enjoy a delicious fawn dining experience? April is your GMACHL month: Chef Christian Kastenmeier and his team perfectly understand how to re-interpret genuine classics and refine regional delicacies with a modern touch. The following highlights await you during our themed weeks:

  • Fawn consommé with lamb liver dumplings
  • Baked saddle of fawn with potato and field salad
  • Braised leg of lamb with polenta served two ways
  • Crown roast of lamb for two persons
  • Saddle and belly of lamb with onions and spiced jus
  • Lamb offal with herb dumplings

Look forward to some additional surprises accompanied by fine wines personally recommended by our sommeliers. Eating fawn and lamb in Salzburg – only at Romantik Hotel GMACHL.

 

Your first taste: Braised shoulder of lamb with onions

We’re already in the middle of the countdown  to “Lamb & fawn”. How about a first taste? Our chef Christian Kastenmeier presents an exclusive recipe for four persons. Cook his excellent braised lamb shoulder with onions at home!

 

Shoulder of lamb:

  • 1 to 1.2 kg shoulder of lamb
  • 3 cloves of garlic
  • 1 bunch of thyme
  • 1 bunch of rosemary
  • Salt
  • Black pepper

Clean the shoulder of lamb and sear it on both sides in a pain with oil. Put the meat into a  vacuum bag with the remaining ingredients and vacuum-pack. Cook for twelve hours in a bain-marie at 69 °C. Then weigh it down in the bag, press it flat, and let it cool down while weighted down. Remove everything from the bag and put the gravy aside. Portion the lamb and trim into squares. Put aside. Put into the oven at 160 °C before serving and brush with the reduced lamb jus two to three times (approx. eight minutes).

Gravy:

  • 300 ml brown lamb stock
  • Juices from the shoulder of lamb
  • 2 tbsp butter for creaming

Reduce the lamb stock and gravy until it forms a glacé, then cream with butter. Season to taste with salt and pepper and bring to the boil again, then pass through a micro sieve and put aside.

 

Roast onion crème:

  • 2 red onions
  • 40 g butter
  • 100 ml red wine
  • 150 g roast onions
  • 65 g raisins
  • 110 g veal jus, boiled down
  • Salt, pepper, cayenne pepper, raisin liqueur

Cut onions into strips and sauté in butter, season with salt, pepper & a little sugar. Deglaze with red wine and reduce until the red wine is boiled down and the onions are soft. Finely blend the mixture with the fried onions, raisins, veal jus and season to taste with salt, cayenne pepper and raisin liqueur.

 

Braised onions:

  • 2 large silver onions.
  • 30 g Butter
  • Consommé for basting
  • Oil for frying
  • Caraway
  • Salt
  • Thyme

Peel the onions, cut them in half lengthways and fry in a pain with oil until they get a nice dark colour. Season with salt and pepper and the consommé. Add butter, spices and herbs and stew in the oven at 160 °C until soft.

And this is just one of the many amazing dishes that await you at the Romantik Hotel GMACHL from 9 to 29 April 2019 when eating fawn and lamb in Salzburg. Take a look at our other gourmet week themes  and request a culinary holiday offer  today!

 

 

 


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