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  • Ski-Touring in HerzBergLand

    Ski-Touring in HerzBergLand

    If you make a ski tour, you will find untouched winter landscapes, unaffected powder slopes and breathtaking views of the surrounding mountains in HerzBergLand.

    More information

 

Some Recipes from HerzBergLand

Cream of Schilcher wine and potato soup

  • 1 onion
  • 1 leek
  • ¼ l Schilcher
  • 500 g potatoes
  • ½ l cream
  • 1 vegetable soup cube
  • 2-3 garlic cloves
  • Marjoram, nutmeg, salt, pepper
  • For decoration: pumpkin seeds, some pumpkin seed oil
 

Finely dice the onions, wash the leek and cut it in fine rings. Sweat the onions and the leek rings in butter and add the Schilcher wine. Reduce. Add cream, clear vegetable broth and squeezed garlic. Season it with marjoram and nutmeg. Peel the potatoes, slice them into small pieces and add it. Finely puree the soup and season it with salt and pepper. Decorate with roasted pumpkin seeds and some pumpkin seed oil drops.

Styrian cream roast with mushrooms

  • 1 kg flank of veal
  • 60 g clarified butter
  • 4 shallots
  • ¼ l Riesling
  • 250 g cream
  • 80 g bacon
  • 400g mushrooms
  • Salt, pepper, parsley
 

Rub salt and pepper into the meat and heat 40 g clarified butter. Quickly stir-fry the meat in the hot butter and add small cut shallots afterwards. Then pour on the Riesling and stew everything in its own juice for about 50 minutes. Take out the veal and keep it warm. Add cream to the meat juice and season it with salt. Brown the finely minced onion in 20 g of clarified butter, add mushrooms and taste with salt and pepper. Cut the roast into slices and pour some sauce over it. Decorate with mushrooms and parsley.

Styrian venison stew

  • 600 g deer shoulder
  • 60 g fat
  • 250 g roots, 1 onion
  • Salt, 8 pepper corns, 5 juniper berries, ½ bay leaf, 1 garlic clove, thyme, nutmeg
  • 20 g flour
  • 1/16 l red wine
  • 2 table spoons sour cream
  • Lemon juice
  • 1-2 table spoons cranberries
     

    Cook the deer on the whole with salt, bay leaf, thyme, pepper corns and juniper berries until its nearly soft. Afterwards take it out, let it cool down a bit and cut it in small pieces. Meanwhile sweat the finely diced onions with the chopped roots. Then add the small cut deer, infuce with strained cooking juice and steam it covered in the oven until its totally soft. At the end sprinkle flour over the stew and add sour cream, red wine, grated nutmeg, cranberries and some lemon juice and season it with salt and pepper.

    Mushroom goulash

    • 60 g fat
    • 150 g onions
    • 200 g potatoes
    • 500 g mushrooms
    • 1 table spoon of flour
    • Salt, caraway, paprika powder
    • 2-3 table spoons of sour cream
    • 1 garlic clove
       

      Finely dice the onions and sweat it in hot fat, add the cleaned, chopped mushrooms as well as paprika powder, caraway and some finely diced potatoes. Salt and steam it covered with some water or soup. Sprinkle flour over the mushrooms and refine with sour cream and squeezed garlic.

       
       

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      Latest Events

      1. SommerNachtsFest

      Date: FR, 19. august 2016, 19.00 h, Michi's Seeschenke, Trabochersee


      1. SommerNachtsFest

      Panoramawegwanderung aufs Hochzinödl

      Date: SA, 20. august 2016

      Panoramawegwanderung aufs Hochzinödl

      Sommerfest mit Maibaumumschneiden

      Date: SA, 20. august 2016, 15.00 h, Kinderfreundeplatz, 8792 St. Peter-Freienstein

      Sommerfest mit Maibaumumschneiden
       
       

      Contact

      Tourism Association HerzBergLand
      Luchinettigasse 6
      8793 Trofaiach

      +43-3847-34011
      +43-664-4058077
      info@herzbergland.at