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Deer, roe deer, wild boar, pheasant and duck meat is characterized by exceptional nutritional value, minimal fat percentage and high protein and iron content. Due to the specific structure and natural way of feeding animals, the preparation of game requires culinary skills, patience and several days of marinating in a mixture of herbs, wine and vegetables.
If you want to enjoy top game dishes and hunting specialties, on this page you can find a list of the best ethnic restaurants and national houses in Belgrade.
Each type of game has an authentic texture and requires an adapted method of thermal processing and seasoning.
The meat of the wild boar is extremely juicy and is most often prepared in the form of goulash, stew or as a slow roast in a sauce of forest mushrooms and horseradish. Deer and roe deer meat is distinguished by its fine fibrous structure and dark color, so the finest parts are used to make juicy steaks, medallions in blueberry or prune sauce, as well as gourmet game sausages. Feathered game, such as pheasant and wild duck, provides a specific aroma that blends perfectly with citrus aromas, honey and roasted aromatic vegetables.
The complete atmosphere when consuming game is achieved by carefully pairing it with side dishes and premium drops.
The strong and aromatic game meat is traditionally served with bread dumplings, homemade gnocchi, pumpkin or chestnut puree, as well as sweet and sour cranberry, rosehip and red wine sauces. For a complete gastronomic pleasure, with red game dishes, we recommend aged, full-bodied red wines rich in tannins, such as selected Vranc, Cabernet Sauvignon or Frankovka.
If you are preparing game at home, the key to success lies in properly marinating the meat before roasting or cooking. Soak the meat in a marinade of red or white wine, root vegetables, onion and garlic, bay leaf, juniper and peppercorns, then leave it in the refrigerator for 24 to 48 hours so that it softens and loses its overly intense smell. Do not roast game meat on too high a heat because it can dry out easily due to the low percentage of fat, but opt for slow roasting at moderate temperatures with constant basting with sauce or marinade. When cutting venison or venison steaks, always cut across the grain to keep each bite tender and juicy.
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