On the trail of game: Which Prague restaurants serve the best venison and wild boar?
Autumn offers at Ambiente
Brasileiro Slavic Housein other words, a paradise for all meat lovers, relies on Czech classics and until Christmas they are preparing venison leg with rosehip sauce. But until the end of the year you can also taste roasted on the fire - served here at Brasileiro U Zelené žáby.
This year, the venison wave has also taken off at Pasta Fresca. The menu features specialities from fallow deer, boar and roe deer, each meat in a different preparation, but always with Italian charm.
The restaurant also invites you to its traditional game feast at Kuchyň. This year, with autumn coming, the chefs have reached for duck and boar meat. The dishes are complemented by mushrooms, sea buckthorn, blackberries and truffles. Guests can enjoy two cold and two hot starters and two main courses, from which they can choose exactly according to their mood.
At Čestr, venison is featured in both refined and playful forms. In the main role is European Fallow Deer - once roasted with rosehip sauce, pickled fruit, pepper and fluffy mashed potatoes, the second time as part of the original sourdough lángos. This is complemented by lovage, cream, currants and a drop of Old Hunter's.
And if you still can't get enough of venison, it occasionally appears on the menu U Kalendů. So you can go there, too, maybe you'll get lucky.
Specialities in Prague establishments
From 17 to 31 October, the restaurant chain Kolkovna will offer a special venison menu that will warm and delight your palate. The menu opens with a creamy pumpkin soup. The main courses are dominated by confit boar shoulder with rosemary with vegetable ragout with chorizo and potato puree with dill, and grilled duck loin with pumpkin, pecans, thyme sauce and toasted ricotta jerky. The sweet spot is sea buckthorn profiteroles with chocolate crumble and berry compote.
At Červeny Jelen, they're going for wild boar, offering boar hack steak with bacon, black truffle sauce, celery fondant, or the classic venison leg with sirloin sauce.
Fancy something classy? Then head to V Zátiší where you can enjoy a delicacy in the form of venison loin served with pierogi, horseradish and pickles.
The venison menu was also a hit in Korunní Tavern. On the fire, they grill a skewer of wild duck and duck back, accompanied by hemp flint. They also offer Sika deer tartare served on buttered French toast with onion marmalade and fresh winter truffles. And if you want to go for something more hearty, try their wild boar steak in a Wallachian panko, accompanied by black horseradish sauce and a fresh Waldorf salad.
Café Imperial, led by Zdeněk Pohlreich, relies on culinary experiences with less common game. The menu offers roasted quail stuffed with truffle fache with mushroom ragout and tarragon, and braised rabbit with mushroom sauce and truffle dumplings.
U Matěje, run by leading Czech chef Jan Punčochář, combines modern cuisine with traditional Czech cuisine. During the venison season, the menu offers tasty boar croquette with Chipotle mayonnaise and red cabbage, and for lovers of the classics boar loin steak served with mashed potatoes and cucumber salad. You can also combine your visit to the U Matěje restaurant with an autumn walk to the ruins of Baba or take a look at functionalist houses in the village of the same name.
And if you don't mind going a bit outside of Prague, visit Pension V polích in Malé Číčovice, where you can enjoy venison on beetroot and grapes with pluots or venison steaks with rosehip sauce.
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