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Hunting cuisine secrets unveiled at Pripyatsky National Park

An archive photo

MINSK, 13 September (BelTA) - The secrets of hunting cuisine were revealed at the Open-Air Museum on the territory of Pripyatsky National Park, BelTA learned from the nature conservation institution.

A large-scale tasting and presentation of the hunting menu took place on Belarusian Cuisine Day. A true festival of taste brought together lovers of gastronomic traditions and professionals in their field. Visitors to the national park were offered a unique journey through the flavors of national hunting and fishing cuisine.

“The central event of the day was an exclusive tasting of dishes prepared according to old recipes in a modern interpretation. The organizers managed to demonstrate all the diversity and nobility of Belarusian culinary traditions, with a focus on local game and fresh lake-and-river fish,” the institution emphasized.

The tasting menu included a variety of dishes. It would not have been complete without the calling card of national cuisine - traditional Belarusian draniki, cooked with a perfectly crispy crust. Among the signature delicacies was venison tenderloin with demi-glace sauce. The richness of the region’s fishing traditions was reflected on the hospitable table by pikeperch fillet with sauce and juicy pike cutlets. Visitors were also impressed by game cabbage rolls, as well as signature cured meats and house-made sausage. Traditionally on the table were homemade sauerkraut, as well as fluffy kefir pancakes with natural honey.

Visitors noted the high level of skill of the chefs and the inimitable atmosphere of the Okhota i Rybalka house, which allowed them to fully immerse themselves in the authenticity of this corner of Belarus. Tasters noted that local gastronomy is capable of surprising even the most demanding gourmets.

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