We don't want to start a discussion here, but we would like to take this opportunity to plead in favour of sustainable, mindful and conscious meat consumption. Just as we have always done up here at Runa. For generations, we alpine pasture dwellers have usually only eaten meat on Sundays and public holidays, and this in turn comes from our own animals or from the wild. Game meat is a gift of nature. We had to smile a little when a guest recently told us that the internet fitness gurus had now discovered game meat for themselves. After all, it's soooo healthy. That's right!

Game meat is rich in protein and low in fat, but high in vitamins, minerals and trace elements. It is obvious why: roe deer and stags move a lot and can therefore develop perfectly moisturised, tender muscle meat. Their diet consists of the valuable greenery of unspoilt nature and overall they lead an extremely species-appropriate and stress-free life.


 

You should definitely pay attention to this when buying game meat.
 

However, there are a few things you need to bear in mind before you buy game meat or order a game dish. Ask whether the animal was shot with lead-free ammunition. This is because even the smallest residue from lead ammunition can pose a health risk. Guaranteed lead-free venison is served at Runa's Naturküche, and we pay particular attention to its origin.
 

There's sure to be a hunter or meat shop near you that offers high-quality, lead-free game meat. Perhaps you'd like to try Alex's absolute favourite dish right away? Let us know how it turned out for you!


 

Runa's game ragú
 

• 1 kg of topside/carcass of venison or roe deer
• 200 g carrots
• 200 g celery root
• 200 g leek
• 10 g paprika
• 50 g tomato puree
• 100 g onion
• 10 g garlic
• 500 ml strong red wine
• 2 litres game stock or vegetable stock
• some rosemary, sage, bay leaf
• 30 g cornflour/cornflour
• 50 ml water

• Cut the venison into 3 to 4 cm cubes, peel the onions and cut them into cubes too.
• Heat the oil in a large pan and sauté the onions and garlic until golden brown.
• Then fry the meat briefly in batches.
• Add the paprika and tomato purée, fry briefly and then deglaze with all the red wine.
• Allow the red wine to reduce and then pour in the game stock or vegetable stock, add the rosemary, sage and bay leaf and simmer until the meat is tender. Season with salt and pepper as required.
• Then cook the carrots, celery root and leek until everything is al dente. Flavour the dish again.
• Finally, mix the cornflour with cold water and use it to bind the game ragú.