Page 24 - Kvarner_gastro_EN.indd

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G A S T R O N O M I C K V A R N E R
24
THE CALL OF THEWILD
The hunters of Gorski Kotar have always taken
good care of their families, as well as their guests.
They do not only hunt but also often prepare their
catch. Dormice often end up sautéed braised in
a frying pan or roasted on skewers, served with
local potatoes and cabbage salad. Sometimes it
happens that dormice finish up in pots as goulash,
served with hot polenta. In the cuisine of Gorski
Kotar, many other type of game are prepared.
Wild rabbit and leg of venison are often roasted,
and sometimes shoulder of wild boar or bear
steaks. Goulash is frequently prepared from boar
or venison, with homemade valjušci (gnocchi)
and cranberries. Dried blueberries and prunes
are added to the sauce for extra flavor. Bear
paws receive a special treatment, as a
rare and excellent delicacy,
regarding the manner
and length of
time
that
they
are
ma r i na t ed ,
cooking
time,
technique, choice of seasonings,
garnishes ...Theflavor of bear paws always justifies
all the effort invested in their preparation.
Appetizers served in
Gorski Kotar
a l s o