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

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