{"id":4257,"date":"2024-12-20T12:01:12","date_gmt":"2024-12-20T11:01:12","guid":{"rendered":"https:\/\/www.mathier.com\/?p=4257"},"modified":"2026-02-23T16:11:17","modified_gmt":"2026-02-23T15:11:17","slug":"fernandos-rehruecken","status":"publish","type":"post","link":"https:\/\/www.mathier.com\/en\/blog\/fernandos-rehruecken\/","title":{"rendered":"Fernando&#8217;s saddle of venison"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\" style=\"font-size:1.75rem\">Look over the shoulder of a professional while preparing a saddle of venison<\/h2>\n\n<h3 class=\"wp-block-heading\" style=\"font-size:1.5rem\">Fernando&#8217;s saddle of venison with roasted polenta and autumn vegetables<\/h3>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"margin-top:20px;margin-bottom:20px\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"MATHIER TV | Hotel Restaurant Tenne, Gluringen Rehr\u00fccken\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/whFI4uvoYNc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<figure class=\"wp-block-image\" style=\"margin-top:20px;margin-bottom:20px\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_fernando_michlig_rehruecken-1024x576.jpg\" alt=\"Fernando Michlig prepares saddle of venison - Valais game dish\" class=\"wp-image-3421\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_fernando_michlig_rehruecken-1024x576.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_fernando_michlig_rehruecken-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_fernando_michlig_rehruecken-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_fernando_michlig_rehruecken-1536x864.jpg 1536w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_fernando_michlig_rehruecken.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><strong>Fernando Michlig:<\/strong> Owner of Restaurant Tenne, Gluringen and member of the &#8220;Guild&#8221;<\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading\" style=\"padding-top:1.75rem;font-size:1.75rem\">Recipe for 4 people<\/h2>\n\n<p class=\"wp-block-paragraph\">The centerpiece of an autumn guest menu: saddle of venison. With the saddle of venison recipe from Guild chef Fernando Michlig, you are sure to succeed and the saddle of venison is guaranteed to be beautifully tender. <\/p>\n\n<h3 class=\"wp-block-heading\" style=\"padding-top:1rem;font-size:1.5rem\">Preparation of saddle of venison<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Use a sharp knife to remove any silver skin from the saddle of venison.<\/li>\n\n\n\n<li>Season the meat with 1 teaspoon each of salt and pepper and place in a buttered dish.<\/li>\n\n\n\n<li>Cook the saddle of venison in the middle of an oven preheated to 140\u00b0C for 15 minutes.<\/li>\n\n\n\n<li>Then remove and fry briefly all over in plenty of hot frying butter with 2 bay leaves, juniper berries, rosemary and thyme sprigs.<\/li>\n\n\n\n<li>Regularly pour cooking butter over the meat.<\/li>\n<\/ol>\n\n<figure style=\"padding-top:15px\" class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>600 g<\/td><td>Saddle of venison triggered<\/td><\/tr><tr><td>1 TSP<\/td><td>Salt, pepper, clarified butter<\/td><\/tr><tr><td>2 pcs.<\/td><td>Bay leaves<\/td><\/tr><tr><td>2 pcs.<\/td><td>Juniper berries<\/td><\/tr><tr><td>1-2 pcs.<\/td><td>Sprigs of rosemary and thyme<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<h3 class=\"wp-block-heading\" style=\"padding-top:1rem;font-size:1.5rem\">Preparation of game stock (250 ml)<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Fry 250 g game parures in a pan with \u00bd tbsp oil.<\/li>\n\n\n\n<li>Add the mirepoix (one third each of onions, carrots and celery cut into small cubes) and fry.<\/li>\n\n\n\n<li>Then pour off the fat.<\/li>\n\n\n\n<li>Add 10 g tomato pur\u00e9e and deglaze with 0.5 dl red wine.<\/li>\n\n\n\n<li>Add 0.5 liters of stock to the game stock.<\/li>\n\n\n\n<li>Add a bay leaf, a clove, 5 juniper berries and a sprig of thyme and simmer for 2 hours.<\/li>\n<\/ol>\n\n<figure style=\"padding-top:15px\" class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>250 g<\/td><td>Game parures<\/td><\/tr><tr><td>\u00bd EL<\/td><td>Oil<\/td><\/tr><tr><td>75 g<\/td><td>Mirepoix<\/td><\/tr><tr><td>10 g<\/td><td>Tomato paste<\/td><\/tr><tr><td>0.5 dl<\/td><td>Red wine<\/td><\/tr><tr><td>0.5 lt<\/td><td>Bouillon<\/td><\/tr><tr><td>1 pc.<\/td><td>Bay leaf<\/td><\/tr><tr><td>1 pc.<\/td><td>Carnation<\/td><\/tr><tr><td>5 pcs.<\/td><td>Juniper berries<\/td><\/tr><tr><td>1<\/td><td>sprigs of thyme<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<h3 class=\"wp-block-heading\" style=\"padding-top:1rem;font-size:1.5rem\">Preparation of polenta<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Peel and finely chop the onion and garlic clove.<\/li>\n\n\n\n<li>Heat a tablespoon of butter in a pan and saut\u00e9 the onions and garlic.<\/li>\n\n\n\n<li>Then pour in 5 dl milk and 5 dl stock and bring to the boil.<\/li>\n\n\n\n<li>Stir in 250 g Bramata Polenta, reduce the heat slightly and simmer over a low heat for approx. 40-45 minutes, stirring, until a thick paste forms.<\/li>\n\n\n\n<li>Then stir in 50 g butter and 50 g Parmesan and season with a little salt.<\/li>\n<\/ol>\n\n<figure style=\"padding-top:15px\" class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>1 pc.<\/td><td>Onion<\/td><\/tr><tr><td>1 pc.<\/td><td>Garlic clove<\/td><\/tr><tr><td>1 TBSP.<\/td><td>Butter<\/td><\/tr><tr><td>5 dl<\/td><td>Milk<\/td><\/tr><tr><td>5 dl<\/td><td>Bouillon<\/td><\/tr><tr><td>250 g<\/td><td>Bramata polenta<\/td><\/tr><tr><td>50 g<\/td><td>Butter<\/td><\/tr><tr><td>50 g<\/td><td>Parmesan cheese<\/td><\/tr><tr><td>little<\/td><td>Salt<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<h3 class=\"wp-block-heading\" style=\"padding-top:1rem;font-size:1.5rem\">Preparation Brussels sprouts<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Soak 2 tablespoons of currants in a little warm water.<\/li>\n\n\n\n<li>Wash 250 g Brussels sprouts, drain and remove the stalk. Separate the leaves and cook in boiling salted water for 2 minutes. Rinse the leaves in iced water and drain in a sieve.  <\/li>\n\n\n\n<li>Melt 1 tablespoon of butter in a pan.<\/li>\n\n\n\n<li>Chop 50 g of peeled onions and cut 50 g of smoked bacon into small cubes. Add both and fry. <\/li>\n\n\n\n<li>Add the Brussels sprouts and currants and cook for 2-3 minutes.<\/li>\n\n\n\n<li style=\"padding-bottom:1rem\">Season with pepper, nutmeg and sugar.<\/li>\n<\/ol>\n\n<figure class=\"wp-block-table table\"><table class=\"has-fixed-layout\"><tbody><tr><td>2 TABLESPOONS<\/td><td>Currants<\/td><\/tr><tr><td>250 g<\/td><td>Brussels sprouts<\/td><\/tr><tr><td>\u00a0<\/td><td>Salt<\/td><\/tr><tr><td>1 TBSP.<\/td><td>Butter<\/td><\/tr><tr><td>50 g<\/td><td>Onions<\/td><\/tr><tr><td>50 g<\/td><td>Smoked bacon<\/td><\/tr><tr><td>\u00a0<\/td><td>Pepper, nutmeg, sugar<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<figure data-wp-context=\"{&quot;galleryId&quot;:&quot;6a143864360dc&quot;}\" data-wp-interactive=\"core\/gallery\" class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a14386436456&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a14386436456\" class=\"wp-block-image size-large wp-lightbox-container\"><img decoding=\"async\" width=\"1024\" height=\"576\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on--pointerdown=\"actions.preloadImage\" data-wp-on--pointerenter=\"actions.preloadImageWithDelay\" data-wp-on--pointerleave=\"actions.cancelPreload\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"3496\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken_schneiden-1024x576.jpg\" alt=\"Cutting saddle of venison - Preparation of venison\" class=\"wp-image-3496\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken_schneiden-1024x576.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken_schneiden-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken_schneiden-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken_schneiden-1536x864.jpg 1536w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken_schneiden.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\tdata-wp-bind--aria-label=\"state.thisImage.triggerButtonAriaLabel\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.thisImage.buttonRight\"\n\t\t\tdata-wp-style--top=\"state.thisImage.buttonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><figcaption class=\"wp-element-caption\">Remove silver skin from saddle of venison<\/figcaption><\/figure>\n\n\n\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a1438643683c&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a1438643683c\" class=\"wp-block-image size-large wp-lightbox-container\"><img decoding=\"async\" width=\"1024\" height=\"576\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on--pointerdown=\"actions.preloadImage\" data-wp-on--pointerenter=\"actions.preloadImageWithDelay\" data-wp-on--pointerleave=\"actions.cancelPreload\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"3490\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken-1024x576.jpg\" alt=\"An elongated, raw piece of saddle of venison lies in a rectangular stainless steel bowl.\" class=\"wp-image-3490\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken-1024x576.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken-1536x864.jpg 1536w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\tdata-wp-bind--aria-label=\"state.thisImage.triggerButtonAriaLabel\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.thisImage.buttonRight\"\n\t\t\tdata-wp-style--top=\"state.thisImage.buttonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><figcaption class=\"wp-element-caption\">Season saddle of venison<\/figcaption><\/figure>\n\n\n\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a14386436bfb&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a14386436bfb\" class=\"wp-block-image size-large wp-lightbox-container\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on--pointerdown=\"actions.preloadImage\" data-wp-on--pointerenter=\"actions.preloadImageWithDelay\" data-wp-on--pointerleave=\"actions.cancelPreload\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"3493\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken_anbraten-1024x576.jpg\" alt=\"Roasting saddle of venison - cooking process at Tenne Gluringen\" class=\"wp-image-3493\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken_anbraten-1024x576.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken_anbraten-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken_anbraten-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken_anbraten-1536x864.jpg 1536w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_rehruecken_anbraten.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\tdata-wp-bind--aria-label=\"state.thisImage.triggerButtonAriaLabel\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.thisImage.buttonRight\"\n\t\t\tdata-wp-style--top=\"state.thisImage.buttonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><figcaption class=\"wp-element-caption\">Sear the saddle of venison<\/figcaption><\/figure>\n\n\n\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a14386436fbc&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a14386436fbc\" class=\"wp-block-image size-large wp-lightbox-container\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on--pointerdown=\"actions.preloadImage\" data-wp-on--pointerenter=\"actions.preloadImageWithDelay\" data-wp-on--pointerleave=\"actions.cancelPreload\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"2856\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_zubereitung_wildfond-1024x576.jpg\" alt=\"Preparing saddle of venison with polenta - a traditional Valais dish\" class=\"wp-image-2856\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_zubereitung_wildfond-1024x576.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_zubereitung_wildfond-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_zubereitung_wildfond-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_zubereitung_wildfond-1536x864.jpg 1536w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_zubereitung_wildfond.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\tdata-wp-bind--aria-label=\"state.thisImage.triggerButtonAriaLabel\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.thisImage.buttonRight\"\n\t\t\tdata-wp-style--top=\"state.thisImage.buttonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><figcaption class=\"wp-element-caption\">Prepare the side dishes for the saddle of venison<\/figcaption><\/figure>\n\n\n\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a14386437374&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a14386437374\" class=\"wp-block-image size-large wp-lightbox-container\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on--pointerdown=\"actions.preloadImage\" data-wp-on--pointerenter=\"actions.preloadImageWithDelay\" data-wp-on--pointerleave=\"actions.cancelPreload\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"2860\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_zubereitung_polenta-1024x576.jpg\" alt=\"Preparing saddle of venison with polenta - a traditional Valais dish\" class=\"wp-image-2860\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_zubereitung_polenta-1024x576.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_zubereitung_polenta-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_zubereitung_polenta-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_zubereitung_polenta-1536x864.jpg 1536w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_zubereitung_polenta.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\tdata-wp-bind--aria-label=\"state.thisImage.triggerButtonAriaLabel\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.thisImage.buttonRight\"\n\t\t\tdata-wp-style--top=\"state.thisImage.buttonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><figcaption class=\"wp-element-caption\">Side dish polenta with saddle of venison<\/figcaption><\/figure>\n\n\n\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a143864376e6&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a143864376e6\" class=\"wp-block-image size-large wp-lightbox-container\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on--pointerdown=\"actions.preloadImage\" data-wp-on--pointerenter=\"actions.preloadImageWithDelay\" data-wp-on--pointerleave=\"actions.cancelPreload\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"2853\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_angerichtet-1024x576.jpg\" alt=\"Saddle of venison prepared - Ready-made Valais game dish\" class=\"wp-image-2853\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_angerichtet-1024x576.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_angerichtet-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_angerichtet-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_angerichtet-1536x864.jpg 1536w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_rehruecken_angerichtet.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\tdata-wp-bind--aria-label=\"state.thisImage.triggerButtonAriaLabel\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.thisImage.buttonRight\"\n\t\t\tdata-wp-style--top=\"state.thisImage.buttonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><figcaption class=\"wp-element-caption\">Arrange the saddle of venison beautifully<\/figcaption><\/figure>\n<\/figure>\n\n<h2 class=\"wp-block-heading\" style=\"padding-top:1.75rem;font-size:1.75rem\">Wine recommendation for the saddle of venison from the hostess Luzia Michlig<\/h2>\n\n<h3 class=\"wp-block-heading\" style=\"font-size:1.5rem\">Which wine is ideal with saddle of venison?<\/h3>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"margin-top:20px;margin-bottom:20px\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"MATHIER TV | Hotel Restaurant Tenne, Gluringen | Rehr\u00fccken | Weinempfehlung Luzia\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/XqDkLzpRc4E?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<figure class=\"wp-block-image\" style=\"margin-top:20px;margin-bottom:20px\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_luzia_michlig_weinempfehlung_rehruecken-2-1024x576.jpg\" alt=\"Wine recommendation for saddle of venison - Luzia Michlig recommends Valais wine\" class=\"wp-image-3484\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_luzia_michlig_weinempfehlung_rehruecken-2-1024x576.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_luzia_michlig_weinempfehlung_rehruecken-2-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_luzia_michlig_weinempfehlung_rehruecken-2-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_luzia_michlig_weinempfehlung_rehruecken-2-1536x864.jpg 1536w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/tenne_gluringen_luzia_michlig_weinempfehlung_rehruecken-2.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><strong>Luzia Michlig:<\/strong> Hostess &amp; Sommeli\u00e8re Restaurant Tenne, Gluringen.<\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading\" style=\"padding-top:1.75rem;font-size:1.75rem\">Wine recommendation for saddle of venison<\/h2>\n\n<h3 class=\"wp-block-heading\" style=\"font-size:1.5rem\">Not only goes well with saddle of venison<\/h3>\n\n<p class=\"wp-block-paragraph\">Host and sommelier Luzia Michlig recommends the <a href=\"https:\/\/www.mathier-shop.com\/en\/humagne-rouge-ferdinand-mathier-75-cl\" rel=\"noopener\">Humagne Rouge Ferdinand Mathier AOC VS<\/a> to accompany Fernando&#8217;s saddle of venison. This wine with its unmistakable wild berry aroma goes very well with any game dish. <\/p>\n\n<h2 class=\"wp-block-heading\" style=\"padding-top:1.75rem;font-size:1.75rem\">Guild wine partner Diego Mathier and lover of saddle of venison<\/h2>\n\n<h3 class=\"wp-block-heading\" style=\"font-size:1.5rem\">How does Fernando&#8217;s saddle of venison taste?<\/h3>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"margin-top:20px;margin-bottom:20px\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"MATHIER TV | Hotel Restaurant Tenne, Gluringen | Rehr\u00fccken | Empfehlung Diego\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/y0qarOEOE9s?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<figure class=\"wp-block-image size-large\" style=\"margin-top:20px;margin-bottom:20px\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/rehruecken_empfehlung_diego_mathier-1-1024x576.jpg\" alt=\"Diego Mathier Saddle of venison recommendation\" class=\"wp-image-3487\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/rehruecken_empfehlung_diego_mathier-1-1024x576.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/rehruecken_empfehlung_diego_mathier-1-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/rehruecken_empfehlung_diego_mathier-1-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/rehruecken_empfehlung_diego_mathier-1-1536x864.jpg 1536w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/rehruecken_empfehlung_diego_mathier-1.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><strong>Diego Mathier:<\/strong> Wine producer, Adrian &amp; Diego Mathier, Salgesch.<\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading\" style=\"padding-top:1.75rem;font-size:1.75rem\">Hotel-Restaurant Tenne<\/h2>\n\n<figure class=\"wp-block-image\" style=\"margin-top:20px;margin-bottom:20px\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_saal.jpg\" alt=\"\" class=\"wp-image-2874\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_saal.jpg 1920w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_saal-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_saal-1024x576.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_saal-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_saal-1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n<h3 class=\"wp-block-heading\" style=\"padding-top:1rem;font-size:1.5rem\">A culinary highlight in idyllic Goms<\/h3>\n\n<p class=\"wp-block-paragraph\">The Tenne Gluringen in Goms is a real treat for gourmets and lovers of regional specialties and delicacies. A true oasis for all those who like to sample culinary delights and discover the diversity of regional cuisine. Fernando Michlig&#8217;s cuisine is based on classic craftsmanship, simple and original, but at the same time innovative and delicious. Luzia Michlig is responsible for looking after guests. As a trained sommelier, she pays great attention to detail and ensures that guests have an unforgettable stay at the Tenne Gluringen.   <\/p>\n\n<p class=\"wp-block-paragraph\">A visit to the Tenne Gluringen is an absolute must for food lovers and all those who want to explore the region.<\/p>\n\n<figure class=\"wp-block-image\" style=\"margin-top:20px;margin-bottom:20px\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1079\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_gastgber_luzia_fernando_michlig.jpg\" alt=\"\" class=\"wp-image-2877\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_gastgber_luzia_fernando_michlig.jpg 1920w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_gastgber_luzia_fernando_michlig-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_gastgber_luzia_fernando_michlig-1024x575.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_gastgber_luzia_fernando_michlig-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_gastgber_luzia_fernando_michlig-1536x863.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption class=\"wp-element-caption\"><strong>Luzia &amp; Fernando Michlig<\/strong>: Hotel-Restaurant Tenne, Gluringen in Goms<\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\">Have been running Fernando&#8217;s parents&#8217; business together since 2019. Fernando is responsible for the kitchen, Luzia is in charge of looking after the guests. The two are supported by a great team and all together they have the same goal: together they want to make your stay in the Tenne perfect. With genuine, genuine and family hospitality&#8230;   <\/p>\n\n<h2 class=\"wp-block-heading\" style=\"padding-top:1.75rem;font-size:1.75rem\">Gluringen<\/h2>\n\n<figure class=\"wp-block-image\" style=\"margin-top:20px;margin-bottom:20px\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1081\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_gemeinde_gluringen_alter_spycher.jpg\" alt=\"\" class=\"wp-image-2880\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_gemeinde_gluringen_alter_spycher.jpg 1920w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_gemeinde_gluringen_alter_spycher-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_gemeinde_gluringen_alter_spycher-1024x577.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_gemeinde_gluringen_alter_spycher-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/10\/tenne_gluringen_gemeinde_gluringen_alter_spycher-1536x865.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n<h3 class=\"wp-block-heading\" style=\"padding-top:1rem;font-size:1.5rem\">A beautiful mountain village in the Goms<\/h3>\n\n<p class=\"wp-block-paragraph\">The charming mountain village of Gluringen lies in the middle of the Goms at an altitude of 1,300 meters above sea level and is an ideal starting point for anyone who wants to experience the unique nature of the Goms.<\/p>\n\n<p class=\"wp-block-paragraph\">Your visit is definitely worthwhile.<\/p>\n\n<h2 class=\"wp-block-heading portlet-title\" style=\"padding-top:1.75rem;font-size:1.75rem\">CONTACT \/ ARRIVAL<\/h2>\n\n<h3 class=\"wp-block-heading portlet_content_subtitle\" style=\"font-size:1.5rem\">Many roads lead to Gluringen<\/h3>\n\n<figure class=\"wp-block-image\" style=\"margin-top:20px;margin-bottom:20px\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1081\" src=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/hotel_restaurant_tenne_gluringen.jpg\" alt=\"\" class=\"wp-image-3434\" srcset=\"https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/hotel_restaurant_tenne_gluringen.jpg 1920w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/hotel_restaurant_tenne_gluringen-300x169.jpg 300w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/hotel_restaurant_tenne_gluringen-1024x577.jpg 1024w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/hotel_restaurant_tenne_gluringen-768x432.jpg 768w, https:\/\/www.mathier.com\/wp-content\/uploads\/2024\/11\/hotel_restaurant_tenne_gluringen-1536x865.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">You can reach the Tenne Gluringen either by train or by car through the impressive landscape of the Goms. Coming from the west, you will find the Hotel-Restaurant Tenne on the right-hand side as you enter Gluringen. If you are coming from the east, simply drive along the main road through the village and you will find the Tenne on the left-hand side.  <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Hotel Restaurant Tenne<\/strong><br\/>Michlig Gastro AG<br\/>Furkastrasse 320<br\/>3998 Gluringen Goms<\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fernando&#8217;s saddle of venison is an autumnal highlight: Fernando Michlig&#8217;s recipe makes it tender and perfect.<\/p>\n","protected":false},"author":3,"featured_media":2849,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71],"tags":[181],"class_list":["post-4257","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wine-magazine","tag-kitchen"],"_links":{"self":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/posts\/4257","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/comments?post=4257"}],"version-history":[{"count":6,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/posts\/4257\/revisions"}],"predecessor-version":[{"id":19529,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/posts\/4257\/revisions\/19529"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/media\/2849"}],"wp:attachment":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/media?parent=4257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/categories?post=4257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/tags?post=4257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}