Ingredients for 2-3 people
For the chamois leg:
1 leg of chamois on the bone (approx. 1.5–2 kg)
Salt, pepper
2 tbsp butter or oil
2 onions
2 carrots
2 celery stalks
2 garlic cloves
1 tbsp tomato paste
300 ml red wine
500 ml game stock or strong broth
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
Optional spaetzle:
300 g flour
3 eggs
150 ml water or milk
1 tsp salt
Butter for frying
For the warm fennel salad:
300 g fennel, finely sliced
1 apple, finely diced
1 small onion, finely chopped
3 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp honey or sugar
Salt, pepper
Fresh marjoram or parsley (Optional)
For the venison jus:
Battered meat from the chamois leg
200 ml game stock
100 ml red wine
1 tbsp butter
Salt, pepper
For the glaze:
4 tbsp soy sauce
1 tbsp honey
50 ml reduction of the game jus
Preparation:
Prepare the chamois leg: Season the chamois leg all over with salt and pepper. Heat clarified butter in a large roasting pan and sear the leg on all sides until nicely browned. Remove and set aside.
Sauté the vegetables: Roughly chop the onions, carrots, celery, and garlic and sauté them in the roasting pan. Add the tomato paste and sauté briefly. Deglaze with red wine and reduce slightly. Add the game stock, herbs, and bay leaves.
Prepare the vegetables: Finish the venison jus: Strain the pan drippings through a sieve, bring to a boil in a small saucepan with game stock and red wine, and reduce to the desired consistency. Whisk in butter to thicken, and season with salt and pepper.
Roast the chamois leg in the oven at 150°C (300°F) for approximately 2.5 hours. Baste frequently with the glaze and roast until crispy and very tender.
Optional: Prepare the spaetzle: Whisk together flour, eggs, water (or milk), and salt to form a smooth batter. Drop portions of the batter into boiling salted water or press through a spaetzle press. As soon as the spaetzle rise to the surface, remove them with a slotted spoon. Briefly sauté in butter.
Dress the lukewarm fennel salad: Combine fennel, apple, and onion in a bowl. Whisk together vinegar, oil, honey, salt, and pepper, and pour over the salad. Let it marinate briefly, then gently warm it (in a pan) until the salad is lukewarm. Sprinkle with fresh herbs.
Nice to know:
Chamois has a long and rustic culinary tradition in Europe, closely tied to Alpine hunting and mountain culture. As early as the Middle Ages, it was considered a valuable game animal in high-altitude regions where livestock farming was limited. Its meat provided an important source of protein for people living in remote valleys and symbolised the skill and courage of the hunter, as chamois hunting was both demanding and dangerous.
In aristocratic cuisine, chamois played a lesser role compared to venison or wild boar, but it remained deeply rooted in regional and rural cooking. The meat was typically braised or roasted, often paired with robust herbs, root vegetables, and berries to balance its intense, slightly gamey flavour. Long cooking times helped tenderise the lean meat.
With the development of game cuisine in the 19th century, particularly in Alpine and southern German regions, chamois gained greater culinary recognition. Chefs began preparing it in more refined ways, such as chamois ragout, saddle of chamois, or delicately seasoned terrines. To this day, chamois represents authenticity, regional identity, and a respectful relationship with nature.
