Alpine Woihinkelche

Ingredients

In the adaptation of the original Swiss Woihinkelche to the Alpine cuisine, we incorporate ingredients and flavors commonly found in the Alpine region. This includes the use of game meat such as venison or wild boar, which adds a distinct earthy flavor to the dish. Additionally, we enhance the dish with Alpine herbs like thyme, rosemary, and juniper berries, which infuse the stew with aromatic notes reminiscent of the mountainous surroundings. We alse have the original recipe for Woihinkelche, so you can check it out.

• 500g (1.1 lb) venison or wild boar, cubed 500g (1.1 lb) venison or wild boar, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• 5 juniper berries 5 juniper berries
• 500ml (2 cups) beef or game broth 500ml (2 cups) beef or game broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cubed venison or wild boar to the pot and brown it on all sides.
3. 3.
   Stir in the sliced carrots, parsnips, and cubed potatoes.
4. 4.
   Tie the bay leaves, thyme, rosemary, and juniper berries together with kitchen twine to create a bouquet garni. Add it to the pot.
5. 5.
   Pour in the beef or game broth, ensuring that the ingredients are fully covered. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Remove the bouquet garni and discard.
8. 8.
   Serve the Alpine Woihinkelche hot, garnished with fresh herbs if desired. Accompany it with crusty bread or dumplings to soak up the flavorful broth.

Treat your ingredients with care...

• Venison or wild boar — Ensure the meat is properly trimmed and cubed into bite-sized pieces to ensure even cooking and tenderness.

Tips & Tricks

• For a richer flavor, marinate the cubed meat in red wine and herbs overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and add it to the pot during the last 15 minutes of cooking.
• Experiment with different root vegetables like turnips or celeriac to add variety to the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Serve the Alpine Woihinkelche with a dollop of tangy cranberry sauce for a delightful contrast of flavors.

Serving advice

Serve the Alpine Woihinkelche in deep bowls, ensuring each serving has a generous amount of meat, vegetables, and broth. Accompany it with a side of crusty bread or dumplings to soak up the flavorful broth.

Presentation advice

Garnish the Alpine Woihinkelche with a sprig of fresh thyme or rosemary to add a touch of greenery. The rustic nature of this dish pairs well with wooden serving bowls or plates, evoking the cozy ambiance of an Alpine lodge.