DZICZYZNA

Game dishes are frequently encountered on restaurant menus of this heavily forested country. They include wild boar (dzik), hare (zając), venison (sarnina) and wildfowl such as partridge (kuropatwa), pheasant (bażant) and quail (przepiórka). Games dishes are usually served with sauces flavored with mushrooms or juniper and braised beetroot on the side.

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