Venison shashlik
3 servings
30 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories204.2kcal
Proteins20.1grams
Fats8.8grams
Carbohydrates10.1grams
Venison
300
g
Allspice berries
3
pc
Cloves
3
pc
Carrot
50
g
Onion
40
g
Bay leaf
0
g
White wine
30
ml
Salt
to taste
Ground black pepper
to taste
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.
- Venison: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Allspice berries: 3 pieces
- Bay leaf: 0 g
- Cloves: 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.
- Onion: 40 g
4
Serve the narsharab separately.
- Narsharab (pomegranate sauce): 30 ml
