Game skewers

Skewers for my husband, a professional, passionate hunter, and maybe for some of you!

Preparation steps

Remove the venison from the skins and cut into 4x4x4 cm cubes. Make a marinade of mustard, Worcester, salt, pepper and oil. Soak the meat in the marinade and leave for at least 24 to 48 hours. Never put in the refrigerator but leave at room temperature. It is very important that everything is well soaked in oil with occasional stirring.
Arrange the meat wrapped in bacon, onion, paprika on the skewer and so on alternately until the end of the skewer.
Bake on a grill for about 20-30 minutes, depending on whether you want a weaker or stronger roast, and four to five times during baking, coat with melted butter.

Serving

Serve the skewers topped with roasting juice. Serve with rice or french fries and cranberry and horseradish sauce.

Count's stew

We called this venison stew count's, although in Podravina we are assured that it was more often eaten by hardworking farmers and winegrowers than by skilled hunters. Today you will find it in the regular offer of the favorite Koprivnica pub "Kraluš".

Hunting deer

Intense venison is deliciously well seasoned and prepared in a hunting way, and served with cooked polenta. Red wine goes well with it, and the curiosity of the recipe is prunes, which give the dish a special aroma.

Roast venison

An imaginative venison dish will surprise you with a fruity note, sweeten with cranberry jam, and provoke your sense of taste with thyme, pine, laurel and Vegeta. Dried bacon in roast venison takes a place of honor.

Roe deer back in a hunting way

Game can be a gourmet snack on special occasions. But why not enjoy the gourmet experience more often, when venison can quite solidly duplicate some other meat?

Roe deer medallions the New Zealand way

Mustard marinade and roasting cognac will soften venison fillets and alleviate the specific smell of venison. And the curiosity of this venison is given by crispy roasted bacon, fried sweet potato noodles and pieces of gorgonzola, all served on a plate of arugula.

Rosa Cooking