Venison

Salmì di cervo is a traditional dish originating from the Valtellina valley. Although there are variations, the dish is usually made with a combination of venison, red wine, pancetta, carrots, onions, garlic, celery, butter, olive oil, and ... READ MORE

Bograč is a traditional meat stew that was supposedly invented by Hungarian shepherds when Prekmurje was under Hungarian rule. The stew consists of four types of meat—traditionally pork, beef, venison, and boar—which are simmered along... READ MORE

Jägerschnitzel is a traditional version of schnitzel that is topped with a gravy called Jägersoße, meaning hunter's sauce. Originally made with venison or wild boar, nowadays the most common types of meat used for... READ MORE

Hirschgulasch is a traditional type of goulash, a stew of meat, vegetables, and spices made specifically with venison, or deer meat, instead of the beef or pork that might be used in other types of goulash. The name of the dish translates to v... READ MORE

Game pie is a traditional dish consisting of a pastry shell filled with rich gravy and slowly cooked game meat such as venison, rabbit, and pheasant. The dish is typically prepared during the colder months, since the British game season usually ru... READ MORE

Binadu is a kelaguen variety made with tender deer meat that is thinly sliced and combined with lemon juice, salt, ginger, hot pepper flakes, and onions. Almost all of the additional ingredients are optional, depending on personal prefere... READ MORE

Kutjevački srneći medaljoni is a traditional dish originating from Kutjevo. The dish is usually made with a combination of venison, flour, mustard, red wine, sour cream, stock, parsley, grapes, white wine, lemon, cinnamon, oil, salt, and pepper. T... READ MORE