Meat from wild animals is a real pleasure for gastronomic gourmets. Due to its specific nutritional value, everybody can eat it - both children and the elderly, and its main feature is that it is low in fat and rich in proteins. Because this meat is harder than meat from domestic animals, it needs a little different preparation and its preparation takes a little more time. But the final product is really worth the effort.
village pan

  • 1,5 kg wild meat
  • 1,5 kg chopped onion
  • 1 tbs Vegeta
  • 5-6 dried peppers
  • 3-4 bay leaves
  • black pepper
  • 1/2 tbs red pepper
  • 300 ml white wine
  1. First,cut meat into small pieces, put in cold water, add a glass of wine vinegar and a clove onion cut into pieces and let stand overnight. The meat is ready for use the next day when it is softened and whitened by the previous procedure.
  2. Then the next day, put meat to boil for 2 hours. During boiling, the water should be changed 2-3 times.
  3. Once you cook the meat, heat oil in a big pot and pour chopped onion to fry and to soften a little. Add meat, chopped dried peppers, Vegeta (spice), black pepper, a little red pepper, bay leaf and mix. Frying takes about 30 minutes.
  4. After that the entire mixture is poured into an earthenware pan, add white wine and place in oven to bake for about 1 hour at 220 C degrees. I like it when it forms crust on top, if you want it crust less, then bake covered with aluminum foil and uncover before the end of baking.
  5. Enjoy this great Macedonian specialty.