• 15 dkg Tóalmási
smoked kolozsvári
• 1 onion
• 1 tablespoon of
ground paprika
• 70 dkg venison
• salt
• ground pepper
• 2 bay leaves
• 4-5 juniper
• 1,5 dl dry red wine
• 20 dkg
• 1 carrot
• 1 parsley root
• 2 dl cooking
• 1 tablespoon flour


1. Dice the bacon into small pieces, fry it, then sauté the peeled and finely
chopped onion on it, till it gets golden.
2. Add some paprika and diced venison, mix it, and roast until the meat gets
white. Add some salt, pepper, bay leaves and juniper berries. Then pour
some water and wine and cook it semi-soft.
3. Add the sliced mushrooms, the cut carrots and parsley,
then cook it till softened.
4. Thicken it with cooking cream-flour mixture.
5. Side it with galuska (dumplings).

Exclusively for HoReCa association Kragujevac
American star chef Gašpar Stantić