The Masné krámy restaurant’s head chef has prepared yet another attractive event for the guests, as on Monday, October 17th, the “Venison Feast” begins in the restaurant. Until Sunday, October 23rd, eight specialties prepared from five types of the South Bohemian game will be on the menu.
The Masné krámy restaurant has prepared its ninth traditional autumn event of “Venison Feast”, which starts on Monday 17th October. The restaurant’s head chef Luděk Hauser made eight specialties from five types of South Bohemian venison. The meat is supplied by the Town of České Budějovice Forrest and Lakes, Ltd. All venison animals were legally bagged and naturally, the meat went through a veterinary inspection. The event runs until Sunday, October 23rd.
“I would recommend trying roast duck or the ‘Head Forester’s Skewer’ this year. The menu is going to provide customers with the most preferred meals from the previous years, such as pheasant broth, venison pâté and wild boar roasted pieces. Owing to our time-tested supplier we can guarantee that all the meat will be ideally gamey and mature,” says the Masné krámy restaurant head chef Luděk Hauser. Venison is a dietetically highly valuable meat with a lower content of cholesterol and fat, tasting wonderful if correctly prepared. Nonetheless, the annual consumption is only 1 kilo per person. As the ideal drink to go with venison, the head chef recommends a seasonal specialty drink – Budweiser Budvar B:CHERRY. “The dark lager with sour cherry has a sweet, sour and bitter flavour, which is well suited with venison in particular,” concludes Luděk Hauser.
The Masné krámy restaurant is already planning further seasonal gourmet events for this November - the “St. Martin’s Geese” and “The insight into our Austrian and Bavarian neighbours’ cuisines”.
The restaurant provides its visitors not only with excellent cuisine, but particularly with perfectly treated drawn beer; particularly Budweiser Budvar Krausened Lager can be savoured. The Masné krámy restaurant is the only restaurant in the world where Budweiser Budvar Krausened Lager is drawn directly from beer tanks. The restaurant is open daily; the opening hours are Mon - Thu 10.30 a.m. - 11 p.m., Fri - Sat 10.30 a.m. - midnight, Sun 10.30 a.m. - 9 p.m. The restaurant’s capacity is 200 places. Reservations can be made on 387 201 301 or via E-mail info=roll=masne-kramy.cz. Detailed information including the menu and the price-list can be found at www.masne-kramy.cz
Venison Feast in the Masné krámy restaurant
17. 10. - 23.10. 2015
0.02 l Honey plum brandy CZK 25
100g The Head Forester’s venison pâté, wrapped in bacon with cranberry sauce, toast CZK 69
0.22 l Strong pheasant broth with noodles and vegetables CZK 39
200g Wild boar roasted pieces, cooked red cabbage, potato dumplings CZK 149
150g Fried fallow deer fillets with almonds in a plum sauce, served with mashed potato CZK 169
150g Fallow deer ragout with red wine and herbs, served with a bacon dumpling CZK 159
200g Deer shoulder with rosehip sauce, served with stuffed pear and traditional dumpling CZK 169
Head chef Luděk Hauser recommends
½ of Roast mallard, cooked red cabbage, served with potato and bacon dumplings CZK 199
200g The Head Forester’s skewer (wild boar, fallow deer, pheasant, bacon, dried plums),
served with potato croquets CZK 199
80g Nut pancake with rum ice cream, whipped cream CZK 69
The brewery’s brewmaster recommends
0.3 l Budweiser Budvar B:Cherry /dark lager with sour cherry/ CZK 24