Nutrition

A taste of the region

Organic, sustainable, regional. Head Chef Markus Sorg is in the fortunate position of being able to create his Modern Mayr cuisine primarily using ingredients from his immediate environment.

Aside from the freshness of these ingredients due to the minimal transport required, high quality is also guaranteed. The villages surrounding Park Igls are home to small, local farms, butchers and vegetable growers, where the foods used to create Park Igls’ healthy dishes are sustainably produced. Knowing his producers and suppliers and understanding how the ingredients are grown and/or reared is hugely important to Sorg. ‘We are lucky to be able to use excellent ingredients from the countryside surrounding Igls and the wider Innsbruck area. It’s a real privilege,’ he says. This means that guests can enjoy gourmet fasting dishes including Tyrolean mountain lamb, organic
Stubai Valley chicken, Tyrolean sheep milk yoghurt and much more. Alpine honey also comes from Tyrol, from a small beekeeper in the Olympic region of Seefeld. Honey is a bit of a buzzword actually: our park has also boasted a bee colony since last summer. ‘We have harvested our own honey for the first time this year. Our 50,000 new staff members are very diligent and we’re working to develop our own honey production in the garden.’

Saddle of venison with wholemeal Serviettenknödel (bread dumplings)

Park Igls Gesundheitszentrum Tirol Lebensmittel aus der Region Rehrücken Rezept

Grind the salt, pepper and juniper berries in a pestle and mortar. Add the olive oil and mix to form a marinade. Rub the mixture onto the saddle of venison and leave at room temperature for around 30 minutes. Sear the meat in a pan with a little olive oil and put it to one side to rest. To make the dumplings, cut the wholemeal and white bread into 1cm cubes and fry in a little olive oil along with the pine nuts until lightly browned. Place the browned mixture in a bowl and mix with the egg yolks, soya milk, freshly chopped parsley, spices and lemon zest. Beat the egg white with a pinch of salt until stiff and fold into the mixture. Place the dumpling mix on a damp tea towel and wrap the saddle fillet inside it. Tie the tea towel up with string at both ends, place in a pan of boiling water and leave to cook for around 18 minutes. Once cooked, leave the dumpling mixture in the tea towel for around 5 minutes, then use a sharp knife to slice it into even pieces. Pour the orange juice into a measuring jug and gradually add the olive oil until it covers the juice. Finely grate the pear into the measuring jug. Add the yoghurt, season and purée with a hand blender.

SERVES 4

  • Fleur de Sel
  • 5 peppercorns
  • 5 juniper berries
  • 20ml olive oil
  • 500g boned saddle of venison
Serviettenknödel (Bread Dumplings)
  • 400g stale wholemeal bread
  • 100g stale white bread
  • 1 tbsp pine nuts
  • 2 eggs, separated
  • 300ml soya milk
  • 1 small bunch parsley
  • Oregano
  • Grated nutmeg
  • Salt & pepper
  • Zest of one organic lemon
  • Juice of half an orange
  • 100ml olive oil
  • 1 pear
  • 200g yoghurt

TIP FROM HEAD CHEF MARKUS SORG:

‘The venison and dumpling mixture can also be rolled up in cling film – and sealed with aluminium foil – before being placed in the cooking water. Enjoy!’

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