Hunters’ Kebabs

Name: Hunters’ Kebabs (Frigarui Vanatorești)
Yield: Serves 4
Cuisine: Romania
Ingredients: 1½ teaspoons Coarse salt (kosher or sea); ¼ pound thick-sliced country-style bacon, cut into 1-inch pieces; 2 red bell peppers, cored and seeded; 2 green bell peppers, cored and seeded; 1 sweet onion, peeled; 1½ pounds boneless venison, wild boar, or bear, or a combination of all three; 1½ pounds boneless venison, wild boar, or bear, or a combination of all three; 1½ pounds boneless venison, wild boar, or bear, or a combination of all three; 3 cloves garlic, crushed with the side of a cleaver; 3 to 4 sprigs fresh marjoram, or 2 teaspoons dried marjoram; 3 to 4 sprigs fresh marjoram, or 2 teaspoons dried marjoram; 3 to 4 sprigs fresh thyme or 2 teaspoons dried thyme; 1½ teaspoons Coarse salt (kosher or sea); 1½ teaspoons Coarse salt (kosher or sea); ½ teaspoon Freshly ground black pepper; ¾ cup dry white wine; 3 to 4 sprigs fresh thyme or 2 teaspoons dried thyme; ¼ cup vegetable oil, plus oil for basting

Frigarui Vanatorești

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Like most Europeans, Romanians have a deep nostalgia for the countryside. Even if they live in the heart of Bucharest. Especially if they live in the heart of Bucharest. To assuage that primal longing, the owners of the Terasa Doamnei have filled their lively restaurant with the stags’ heads, antique farm implements, and straight-backed pine chairs you’d find at a Carpathian country inn. Of course, there’s live music, amplified by an industrial-strength sound system and danced to by folk da

Ingredients

Europe
Romania
Main course
Gluten-free
Eastern Europe

Ingredients

Method