Venison culinary preparations featured in Austria and Switzerland

Culinary features highlight various preparations of venison. In Switzerland, Chef Florian Fankhauser of the Reussbad in Lucerne is serving venison sourced from the Pilatus mountain. Fankhauser, who works with local hunters and butchers, is specializing in venison pepper, using elderberry and berry juice as a modern alternative to traditional venison blood. His menu also includes venison tartare and sliced venison with mushrooms.

Additionally, a recipe for pink-roasted venison loin is featured, involving ingredients such as rosemary, thyme, garlic, juniper berries, and plums. The dish is suggested to be served with a cauliflower and parsnip puree and salted almonds prepared with red wine.