Venison shashlik

3 servings

30 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 204.2
• Proteins: 20.1g
• Fats: 8.8g
• Carbohydrates: 10.1g

Ingredients

• Venison: 300 g
• Allspice peas: 3 pc
• Carnation: 3 pc
• Carrot: 50 g
• Onion: 40 g
• Bay leaf: 0 g
• White wine: 30 ml
• Narsharab sauce: 30 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash the venison, dry it with a towel, cut into pieces weighing 50–60 grams, sprinkle with salt and pepper, add allspice, bay leaf, clove, thinly sliced carrot rounds and onion. Mix well, pour in white grape wine and let it marinate for 20–24 hours.

   Required ingredients:

   • Venison: 300 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Allspice peas: 3 pieces
   • Bay leaf: 0 g
   • Carnation: 3 pieces
   • Carrot: 50 g
   • Onion: 40 g
   • White wine: 30 ml

2. Skewer the prepared meat and grill it over hot coals (without flames).

3. Serve the shashlik sprinkled with onion rings.

   Required ingredients:

   • Onion: 40 g

4. Serve the narsharab separately.

   Required ingredients:

   • Narsharab sauce: 30 ml