Wild Game Week Menu 2026

Dear friends of the Tirolerhof,

From 22 to 31 October 2026, our Wild Game Week returns to the à-la-carte restaurant at Landhotel Tirolerhof in Oberau, Wildschönau. Look forward to a varied selection of game specialities as well as selected dishes from our regular menu.

Opening hours:
Start: Thursday, 22 October, from 5.30 pm
Lunch: 11.30 am–2.00 pm
Dinner: 5.30–9.00 pm
Tuesday: closed

Our Wild Game Week begins with refined starters and warming soups: our pink-roasted saddle of venison slices are served on pumpkin and ginger carpaccio with a hazelnut and horseradish crumble. The mosaic of duck breast & poultry liver is accompanied by pistachios, pear chutney and lentil dip.

Soup lovers can look forward to a rich game consommé with semolina dumplings, refined with sherry, or our smoked paprika soup with venison ham.

With such a varied selection to start, our game menu sets the scene for a delicious autumn evening with us at Landhotel Tirolerhof in Wildschönau.

Our main courses showcase just how versatile game can be. Our pink-roasted saddle of venison is served with a herb and nut crust, parsnip purée and pan-fried Cheddar gnocchi. The confit wild boar spare ribs are accompanied by a maple and juniper glaze, warm pointed cabbage with cranberries and rosemary potatoes.

For a classic autumn dish, try our braised haunch of venison with port wine jus, chestnut and thyme bread dumplings and apple red cabbage with blackcurrants. Our Stroganoff of local roe deer fillet is served with light and fluffy pumpkin and ricotta fritters.

The selection is rounded off with a braised venison ragout, accompanied by red wine pear, grilled king oyster mushrooms and buttered spaetzle.

The second part of our main-course selection offers even more game specialities. Our Hunter’s Skewer combines venison, roe deer and wild boar with bacon and pepper vegetables, Styrian scarlet runner beans and crispy potato rösti slices. Our juicy wild boar patties are served with mashed potatoes, buttered broccoli and a creamy sauce.

Our stuffed guinea fowl suprême offers an alternative to game: filled with a mushroom, herb and poultry farce, it is served with roasted Jerusalem artichoke and Jerusalem artichoke cream, finished with a mountain cheese crumble.

The duet of wild duck combines pink-roasted breast and crispy braised leg with sour cherry jus and caramelised cabbage Schupfnudeln.

Make the menu language more elegantUse consistent dish-name formattingShorten the introductory sentence

Our desserts are just as varied and full of autumn flavours. For a classic treat, enjoy our coffee affogato with vanilla ice cream and espresso. Our Spekulatius Solo combines speculoos ice cream, mulled-wine plums, plum liqueur and speculoos biscuits.

For something rich and fruity, try our pistachio tartlet with raspberries, accompanied by dark chocolate ganache, raspberry coulis and fresh raspberries.

Our flambéed pumpkin crème brûlée provides the perfect autumn finish, served with Styrian pumpkin seed oil, caramelised seeds and stewed pears.

We’ve already had a little sniff around the game menu – at least in our imagination.

Now it’s your turn: Come and visit us, choose your favourite dish and enjoy our Wild Game Week here at the Tirolerhof.

You can enjoy our game specialities until 31 October 2026. To make sure there’s a table waiting for you, we recommend booking in advance by calling +43 5339/8118-0.

We look forward to welcoming you!

Yours, Alma & Sturmi
and, of course, the Erharter family and the entire Tirolerhof team