Hochschwab Wild

  
Record number: 16
 
Disclosure date 
Reports of the hunting of game in the Hochschwab region began to appear around 1500.
 
 

Photo: BMLFUW/A...

Title
Hochschwab Wild
(Hochschwab wild game) 
 
 
 
 
 
Abstract or claim 
Traditionally produced specialities based on age-old recipes. The venison and chamois meat comes from animals hunted in the Hochschwab region.
The meat of Hochschwab Wild is particularly characterised by its dark colouring, aromatic flavour and high level of protein.
Hochschwab Wild lives and roams in a purely natural environment in the Alpine pastures and grasslands of the Hochschwab area, thereby making a fundamental contribution to the sustainable preservation of the region’s Alpine landscape. Compliance with close seasons ensures the population of wild game in the region. 
 
Name of product, product class 
Chamois meat, venison, meat products
  
Name of region
Steirische Romantik , Styria, Austria
 
Field of search
Food and Agriculture
 
Name(s) of information provider
Steirische Romantik
Karl Wenzel,
Turnau 108
8625 Turnau
  
Names of applicant for title
----
 
Holder of knowledge or associated resources
25 ‘Wilde Wirte’ (gastronomic outlets specialising in venison-based products) and ‘Wilde Fleischhauer’ (butchers doing the same)
  
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any 
----
 
Descriptors 
- History:
Humans have been hunting since the Palaeolithic Age. At that time, prey served purely as a means of survival and sustenance, with pelts being used to provide protection from the elements, and bones to fashion primitive tools and weapons. Meat from animals was an indispensable basis for human nutrition. From the beginnings of such human activity as a hunter through to the seventh century AD, all game could be caught or hunted at any time, in any place and with whatever means available.
 
As settlement and domestication of animals grew, however, hunting ceased to be of primary importance as a foundation for life amongst large swathes of the population, increasingly being replaced by agriculture and the breeding of livestock.
 
Hunting in Austria:
In the early Middle Ages, the right to hunt became ever more detached from the right to own land, and hunting developed into a privilege, as only those who owned land were also allowed to hunt. In the Middle Ages, only the regional sovereign (this might be a King, an Emperor or a Duke, or possibly a member of the upper echelons of the nobility or clergy) was permitted to own land. As a result, farmers and ordinary citizens, as well as the majority of the landed gentry, became excluded from hunting.
 
The Middle Ages also saw the creation of a distinction between ‘high hunting’ – for large wild game, which was reserved for the nobility – and ‘low hunting’ (for lower clergy, etc.), for smaller animals such as rabbits and birds, as well as deer, the only type of hoofed game to be classified as small game.
 
Kaiser Joseph II (1741 - 1790) eventually lifted the monopoly on hunting enjoyed by the landowners and clergy with his ‘Josephine Patent’ of 28 February 1786.
Citizens and farmers were unable to purchase or lease a hunting ground until 1818, however.
 
It was only when Kaiser Franz-Joseph (1830 - 1916) repealed the hunting licence which authorised hunting on another person’s land in the mid-nineteenth century that private, or communal and cooperative, hunting became established, and dishes featuring wild game found their way into bourgeois cuisine.
 
The first hunting laws in Austria appeared on the statute books at the turn of the twentieth century. Today, each of the nine Austrian federal provinces has its own provincial hunting law.
 
For many centuries, hunting did not represent a branch of the economy; instead, it served purely as a source of courtly pleasure.
Most of the fresh meat used in the kitchens at court, in the monasteries and by the nobility, especially in the winter months, was venison, or meat from wild game.
Only in the nineteenth century did game develop into a trading item, when it found its way into the cuisine of wider strata of the population.
 
The history of hunting in the Hochschwab region can be traced back to the reign of Maximilian I (1459 - 1519).
 
Archduke Johann (1782 - 1859) is viewed as one of the great supporters of hunting in Styria. He built his hunting lodge at the foot of the Hochschwab, laying the foundations for the most important chamois hunting ground in the eastern Alps. When battues heavily reduced the stock of chamois, Archduke Johann introduced hunting rules to save the chamois population. Today, the Hochschwab massif offers a habitat for the largest stock of chamois in Europe (consisting of 4,000-6,000 animals).
 
In 2004, a new association of gastronomic outlets specialising in venison-based products was founded (the ‘Wilde Wirte’).
 
- Region:
Hochschwab is a 30 km-long massif of the Styrian Limestone Alps, approx. 400 square kilometres in size from west to east, and lies south of the Salzatal valley, in the Liezen municipal district of Upper Styria.
It extends from the Erzbach valley up to the Aflenzer Seeberg mountain.
 
As well as the eponymous Hochschwab massif, which lies at an altitude of 2,277 metres above sea level, the highest elevations in the region are the Zagelkogel (2,255 metres), G’hacktkogel (2,214 metres) and Großer Ebenstein (2,123 metres). The region’s north-eastern extensions are the Aflenzer Staritzen (Severinkogel, at 2,038 metres) and Großer Griesstein (2,023 metres).
 
The Hochschwab is bordered by the Salza to the north, Seebergsattel to the east, Eisenerzer Alps to the south and Ennstaler Alps in the west.
 
Climate:
Viewed climatically, the Hochschwab area lies between the inner-Alpine sub-Continental climate, the sub-oceanic climate and high-precipitation climate type on the northern edges of the Alps. This means it is dominated by low rainfall and large fluctuations in temperature. The annual average temperature is 6.4 °C. Temperatures fluctuate between -3 °C and 2 °C in winter, and between 12 °C and 16 °C in summer. The average annual precipitation is about 887 mm.
 
In valley locations, the ‘vegetation period’ (the number of days a year with temperatures of > 5 °C) does not normally begin before 1 April, and lasts around 200 - 220 days.  At high-altitude locations, the vegetation period does not start until mid-May, and lasts around 160 days or less.
 
Habitat:
The hunting ground of Hochschwab Wild extends over an area of more than 50,000 hectares.
Wild game in the area lives and roams in a purely natural environment in the Alpine meadows, pastures and grasslands of the Hochschwab year-round, at altitudes ranging between 550 and 2,000 metres above sea level.
 
The mountain flora is the result of local soil and climatic conditions, and characterised by a rich diversity of Alpine plants including lady’s slipper, lily, gentian (Gentianaceae) and rose (Rosaceae) plants, as well as daphne, pasque flower, callianthemum (Callianthemum anemonoides), Alpine rose (Rhododendron hirsutum), spike and auricula (Primula auricula).
 
The Hochschwab region has a high plateau character, and is characterised by numerous small mountain lakes (examples include the Sackwiesensee, Brunnsee, Grüner See and Pfarrerlacke lakes), and by caves.
 
- Wild game:
The term ‘wild game’ is used to describe animals living free in a natural environment, subject to the hunting laws of the province in question.
 
Wild game is roughly divided into furred and feathered game. ‘Furred game’ includes hoofed game (e.g. red deer, roe deer, wild boar and chamois deer), types of rabbit (rabbit and wild rabbit), rodents (the marmot and beaver) and small furred wild game (brown bear, fox, wolf, badger, polecat and stone marten). 
‘Feathered game’ refers to flightless birds, tree birds and waterfowl.
 
- Hochschwab Wild (Hochschwab wild game):
The hunting ground of the Hochschwab is home to red deer, chamois, ibex, marmots, eagles, capercaillies, black grouse, roe deer and wild boar, but dominated by red deer and chamois. The total stock of wild game includes some 37,500 animals.
 
Method of production:
Some 150 hunters, five of whom are professional hunters, devote their time and energy to feeding and hunting wild game in the Hochschwab hunting ground.
 
Wild game in the region can reach maturity free of stress in an entirely natural environment. Chamois live in the mountains both in summer and in winter. Deer do not make their way up to the Alpine pastures and grasslands until the end of winter, where they then spend the summer.
 
Feeding:
Hochschwab Wild feeds on aromatic Alpine herbs and meadow grasses – as a result of which venison does not need strong seasoning when being prepared – as well as fresh mountain spring water from the pasture area.
 
In the winter months, the wild game is only given additional feed from 15 October onwards. Feeding is not permitted in the summer.
The majority of the feed is purchased from special firms, and coordinated with each species of wild game. The animals are fed once a day by the hunting community or professional hunters.
The hunters are required to apply to register the feeding with municipal authorities.
It is strictly forbidden for any medication to be administered.
 
Hunting:
Hunting of game is ecologically credible and meets the highest standards of humane animal welfare.
The hunting season runs from 1 May to 31 January.
A certain percentage of wild game in each age category has to be hunted each year, with the municipal authority defining what this percentage should be.
 
Close seasons are also defined by municipal authorities, and differ from one species of game to another.
 
After the hunting, the wild game is cut up and disembowelled as quickly as possible. After this, the meat is stored for four to six days in a cooled venison store at temperatures of 8 °C.
 
Venison produced using Hochschwab Wild is processed into a wide range of speciality sausages by regional butchers.
 
Description of meat:
The dark game meat is characterised by a distinct, aromatic flavour.
 
Nutritional value:
Venison is low in calories and cholesterol, high in vitamins, and lower fat and higher protein content than meat from farm animals. Venison is rich in Vitamin B1, B2, B6 and B12 and well-known for its mineral content and trace elements such as iron, zinc and selenium.
 
Quality control and quality distinction:
Before hunting, the hunter inspects the wild game optically for any distinctive features.
The wild game is subjected to an official meat inspection by the hunter, and inspected for any animal diseases or parasites (such as TBC, bladder worms or trichinae) which could be transferred to humans. The meat inspection is performed by the hunter in person.
 
Following the inspection, the meat packaging is given a ‘health mark’, in the form either of a five-cornered stamp (meaning it can be sold both within the EU common market and the national market) or a quadratic stamp (for the national market only).
 
- Marketing:
Wild game is in season in summer and autumn in the Hochschwab region.
 
Hochschwab Wild is marketedprivately,as well as through butchers, venison dealers and gastronomic outlets (‘Wilde Wirte’).
 
Connection with the geographical area and traditional knowledge:
- Specific soil and climate conditions in the region of the Hochschwab mountain
  enable the natural reproduction of wild game on mountain pastures at
  altitudes of up to 2,000 metres above sea level.
- In harmony with the native soil: Wild game grazes on Alpine plants and
  herbs, and drinks fresh mountain water in the Alpine pastures. Wild game is
  only given additional feed in the winter.
- Hochschwab Wild lives and roams free in a natural environment year-round,
  reaching maturity by natural selection in the Hochschwab region.
- Thanks to this lifestyle, the venison demonstrates a highly characteristic
  composition. Game meat has a unique aroma and flavour directly related to
  the local Alpine flora ingested by the animals.
- The production of Hochschwab Wild is the result of traditional knowledge
  passed down between generations of those directly active in the field: the
  traditional knowledge and experience of hunters (compliance with close
  seasons, hunting methods), knowledge of butchers and expertise of
  processors and specialist gastronomic outlets (‘Wilde Wirte’).
 
- Utilisation:
In the Hochschwab region, as well as fresh venison itself, traditional speciality sausages are produced using venison or chamois meat, including the ‘Rehfurter’, ‘Hirschkrainer’ and ‘Gamswurzen’, as well as chamois gammon. Another speciality is Hochschwab Hirsch (Cervus elephus L.). 
 
Regional dishes made using wild game include ‘Hochschwab Gamssuppe’, (Hochschwab chamois soup’) ‘Hochschwab Gamsgulasch’ (‘Hochschwab chamois goulasch’), ‘Gamsragout vom Hochschwab’ (‘chamois ragout from Hochschwab’) and ‘faschierte Gamsschulter mit Kardamom und Steinpilzen’ (‘minced chamois shoulder with cardamom and porcini mushrooms’).
 
- Protection:
- 
  
Key words 
Food and agriculture, traditional knowledge, Austria, Styria, region, Hochschwab, meat, wild game, chamois, venison, recipes, sausages, Rehfurter, Hirschkrainer, Gamswurzen, Hochschwab Wild
  
Bibliography/ References
- Bundesgesetzblatt für die Republik Österreich, 108. Verordnung der
  Bundesministerin für Gesundheit und Frauen über die Direktvermarktung
  von Lebensmitteln (Lebensmittel-Direktvermarktungsverordnung)
- Das Haarwild
  http://www.jagdverb-ooe.at/Wildkunde/Haarwildarten/HAARWILD.htm
- Der Hochschwab
  http://www.bodenbauer.com/hochschwab.htm
- Der steirische Hochschwab
  http://www.berge.de/ausgaben/ausgabe/7b84a442-577a-4972-ac52-34df37f23f00
- Die Fleischqualität ist abhängig von:
  http://www.8ung.at/kirischitz/beschau.htm
- Die Hochsteiermark
  http://tgi19.telekom.at/portal/page?_dad=portal&_pageid=195,44440&_schema=PORTAL
- Die WILDen Wirte in der Steirischen Romantik
  http://www.die-wilden-wirte.at/content.php
- Exkursionsprotokoll Hochschwab vom 20/05/2008
  http://uni.schwoam.de/Protokoll_HS.pdf
- Grazer Mitteilungen der Geographie und Raumforschung
  http://www.kfunigraz.ac.at/geowww/geo/neu/downloads/Mitt_OEGG_40.pdf
- jagd.wien.at
  Das Webportal des Wiener Landesjagdverbandes
  http://www.jagd-wien.at/Weidmannsheil.1128.0.html?&no_cache=1
- Hochschwab
  http://aeiou.iicm.tugraz.at/aeiou.encyclop.h/h675257.htm
- Hochschwab Wild
  http://www.genuss-region.at/article/archive/11293
- Hochsteiermark
  www.alpen-guide.de/reisefuehrer/region/hochsteiermark
- Hochsteiermark: Wandern in der Hochsteiermark
  http://www.wandern.com/region/hochsteiermark
- Jagd
  http://de.wikipedia.org./wiki/Jagd
- Kennzeichnung durch den Tierarzt
  http://www.8ung.at/kirischitz/beschau.htm
- Klimainformation Hochsteiermark
  http://www.tiscover.at/at/guide/5,de,SCH1/objectId,RGN190661at,curr,EUR,parentId,RGN190661at,season,at1,selBlk,CURRWEATHERBLOCK,selElem,2,selectedEntry,home/climate.html
- MAIER-BRUCK F. Vom Essen auf dem Lande, 2. Auflage, Verlag Kremayr
  & Scheriau, Wien, 1995, S. 162,
- MAIER-BRUCK F. (2003): Wild. In: Klassische Österreichische Küche,
  Seehamer Verlag GmbH,  Weyarn
- Niederwild
  http://www.jagd.it/niederwild/index.htm
- NUTS-3 Region Östliche Obersteiermark
  http://tirolatlas.uibk.ac.at/places/show.py/index?id=163;lang=de
- POGUSCH – STEIRISCHE ROMANTIK
  http://www.hochsteiermark.at/500_de/page.asp?id=3904&channel=Region%20%7C%20Hochsteiermark
- RAUCHENECKER, K. BECKMANN, V. Jagdgenossenschaften im Wandel –
  Ist die Zwangsmitgliedschaft gerechtfertigt?, Humboldt Universität zu
  Berlin, Berlin, 2004
  http://www.wiwi.uni-muenster.de/06//igt/papers/Workshop11/Abstracts/Dr_V_Beckmann_Fr_K_Rauchenecker/Rauchenecker_Beckmann_IGT_2004.pdf
- Sammlung traditioneller Rezepte ist derzeit in Vorbereitung für eine
  Veröffentlichung.
- UNBERÜHRTE NATUR UND HERRLICHE AUSSICHTEN
  http://www.wandern.com/rtc-wandern/15099/region_Hochsteiermark/berge.html
- Verordnung des Bundesministers für Gesundheit, Sport und Konsumentenschutz
  über das Inverkehrbringen des Fleisches von Wild aus freier Wildbahn
  (Wildfleischverordnung), BGBl. Nr. 400/1994
- Weinviertler Waidkameraden
  http://www.weinviertler-waidkameraden.at/
- Wild, en.: game, fr.: gibier, it.: cacciagione, caccia, es.: salvajina, venado
  http://www.lebensmittellexikon.de/w0000450.php
- Wild in den Alpen
  http://www.jagd.it/hochwild/index.htm
- Wildbret – ein Beitrag für gesunde Ernährung?
  http://www.raumberg-gumpenstein.at
- Wilde Wirte
  http://lokaltipp.at/jsp-content/artikel.jsp?chn=6&id=753
- Zur Diversität der Flechten und lichenicolen Pilze im Hochschwab-Massiv
  (Nordalpen, Steiermark)
  http://www.kfunigraz.ac.at/~oberma/hochschwab_hafellner+obermayer-neu.pdf
- Jagd
  http://www.regionalsuche.at/hobby___freizeit--jagd___fischerei.html
 
All internet references last accessed on 27 November 2008.
 
Language code
German
 
Product of www.genuss-region.at  
Yes
 
Regional contact
Agentur Steirische Romantik
Alexandra & Karl Wenzel
8625 Turnau 108
Phone: 03863/2626, 0676/7013308
office@steirische-romantik.co.at
  
Authors: Eva Sommer, Erhard Höbaus, Doris Reinthaler
  

17.01.2012, Lebensministerium III/4