Usuba
Venison kebab on coals
Wild game meat is marinated in a spicy mixture with wine and spices, then cooked over coals. Served with onions and narsharak sauce.
- Prep
- 1440 min
- Cooking
- 30 min
- Total
- 1470 min
- Standard serving
- 153.1 g
1
Ingredients
Total 10
Instructions
- 1
Step 1
Rinse the venison and pat it dry with a paper towel. Cut it into pieces weighing 50–60 grams.
Sprinkle the meat with salt and ground black pepper. Add allspice berries, bay leaf, cloves, thinly sliced carrot rounds, and onion.
Stir, pour in white wine and let marinate for 20–24 hours in the refrigerator.
- 2
Step 2
Thread the prepared meat onto skewers. Grill over hot coals without flame, turning occasionally.
- 3
Step 3
Place the cooked shashlik on a plate and sprinkle with sliced onion rings.
- 4
Step 4
Serve the narsharab sauce separately.
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