DOCSLIB.ORG

Pork Schnitzel with Hops-Braised Cabbage & German Potato Salad

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Pork Schnitzel with Hops-Braised Cabbage & German Potato Salad Pork Schnitzel with Hops-Braised Cabbage & German Potato Salad We’re celebrating the classic German flavors of Oktoberfest (a folk festival held annually in Munich) with this delicious meal. Pork schnitzel, or a thin cutlet of breaded, fried pork, is perfect paired with German potato salad (dressed with Dijon mustard). We’re also braising fall cabbage with red onion, honey, vinegar and a very special ingredient: hops. Traditionally used to flavor beer, hops are the small flowers of the hops plant, and they provide tangy and pleasantly bitter notes. Guten Appetit, chefs! Ingredients 2 Boneless, Center-Cut Pork Chops 1 Farm Egg 1 Pound Green Cabbage 1 Red Onion ½ Pound Multicolored Potatoes Knick Knacks 2 Tablespoons Apple Cider Vinegar 2 Tablespoons Whole Grain Dijon Mustard 1 Tablespoon Dried Hops Flowers 1 Tablespoon Honey ½ Cup Panko Breadcrumbs 2 Tablespoons Pork Schnitzel Spice Blend (All-Purpose Flour, Ground Juniper Berries, Ground Bay Leaf & Ground Cayenne Pepper) Makes 2 Servings About 700 Calories Per Serving Prep Time: 10 min | Cook Time: 30 to 40 min For cooking tips & tablet view, visit blueapron.com/recipes/721 Recipe #721 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/721 1 2 Prepare the ingredients: Make the potato salad: Wash and dry the fresh produce. Heat a medium pot of salted Add the potatoes to the pot of boiling water. Cook 10 to 12 water to boiling on high. Crack the egg into a medium bowl; beat minutes, or until tender when pierced with a knife. Drain thoroughly until smooth. Cut the potatoes into bite-sized pieces. Core and and transfer to a medium bowl. Add the mustard and a drizzle of thinly slice the cabbage. Peel, halve and thinly slice the onion. olive oil; stir to combine and season with salt and pepper to taste. Rinse and wipe out the pot. 3 4 Bread the pork chops: Braise the cabbage: While the potatoes cook, place the spice blend and breadcrumbs In the pot used to cook the potatoes, heat 2 teaspoons of olive into 2 separate medium bowls. Pat the pork chops dry with paper oil on medium-high until hot. Add the onion; season with salt and towels; season with salt and pepper on both sides. Working 1 at a pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened time, thoroughly coat the seasoned pork chops in the spice blend and fragrant. Add the cabbage; season with salt and pepper. Cook, (tapping off any excess), then the beaten egg (letting the excess stirring occasionally, 1 to 2 minutes, or until slightly wilted. Stir in the drip off), then the breadcrumbs (pressing firmly to adhere). Transfer honey, vinegar, hops and 2 tablespoons of water; season with to a plate. salt and pepper. Cover and reduce the heat to medium. Simmer 14 to 16 minutes, or until the cabbage is very tender. Remove from heat and season with salt and pepper to taste. 5 6 Cook the pork chops: Plate your dish: While the cabbage braises, in a medium pan (nonstick, if you have Divide the cooked pork chops, braised cabbage and potato one), heat a thin layer of oil on medium until hot. When the oil is hot salad between 2 plates. Enjoy! enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded pork chops. Cook 4 to 6 minutes per side, or until browned, crispy and cooked through. Transfer to a paper towel-lined plate and immediately season with salt and pepper. .
Load more

Recommended publications
  • Premium Angus Beef Fennel & Leek Cream Sauce
    Gasthaus Platter 28.00 Wiener Schnitzel 28.00 Rouladen, wiener schnitzel, smoked Thin sliced Wisconsin veal, lightly sausage, with sauerkraut, red cabbage & breaded & pan-fried, served with spätzle spätzle & red cabbage Sauerbraten 27.00 Jäger Schnitzel 26.50 Tender slices of marinated beef, Hunter style grilled pork cutlets with gingersnap sauce, sauerkraut, red sautéed mushrooms, peppercorn sauce, cabbage & spätzle German potato salad & haus vegetable Sausage Feast 24.50 Veal Emmenthal 29.50 Bavarian Weiss Wurst, Weissgerber Wiener schnitzel baked with Black smoked brat, knackwurst, sauerkraut, Forest ham & Emmenthaler cheese, red cabbage & German potato salad. red cabbage & spätzle Beef Rouladen 26.00 Veal Ramona 29.50 Beef rolls filled with haus stuffing, Wiener schnitzel & crab cake topped served with red cabbage & spätzle with champagne hollandaise, served with Half Order (19.00) lemon polenta & sautéed spinach Gasthaus Nudeln - Vegetarian 21.00 Chicken Rudesheim 24.00 Asparagus, zucchini, yellow squash & Lightly breaded cutlets, mushroom sun-dried tomatoes, tossed with wide Gewűrztraminer sauce, spätzle & haus pappardelle noodles & sherry cream sauce vegetable Kassler Ripchen 24.50 Stuffed Pork Chop 24.50 Smoked Pork Loin Chops, our homemade Thick center cut 12 oz. Rib Chop, with sausage spätzle, red cabbage & asparagus stuffing, mashed potatoes & haus vegetable “Our Famous Pork Shank” 28.50 Roasted crisp, moist & tender, German potato salad, sauerkraut & red cabbage We Proudly Serve Baked Alaskan Salmon 25.50 Wilted spinach, lemon
    [Show full text]
  • Pork Schnitzel & Chive Sour Cream
    Pork Schnitzel & Chive Sour Cream with Prosciutto-Potato Salad & Roasted Romanesco ORIGIN Schnitzel is a traditional German dish where meat (typically pork) is pounded thin, breaded, and fried. WHY WE LOVE THIS RECIPE It showcases a classic pairing of crispy pork schnitzel and piquant potato salad—a beloved side authentic to German cuisine. PREMIUM 2 SERVINGS 50–60 MINS Serve a bottle of Blue Apron wine with this symbol: Fruity & Savory. blueapron.com/wine Ingredients 2 Boneless, Center-Cut Pork Chops 1 bunch Chives 1 Tbsp Sugar 3 oz Prosciutto 1 bunch Parsley 1 Tbsp Creamy Mustard Sauce 1 Pasture-Raised Egg 1 Shallot 1/4 cup Sour Cream 3/4 lb Golden Potatoes 1 Tbsp Apple Cider Vinegar 2 Tbsps Dried Currants 1 Apple 1 1/4 cups Panko Breadcrumbs 1 head Romanesco, White, or 2 Tbsps All-Purpose Flour Multicolored Cauliflower Share your photos with #blueapron 1 Prepare the ingredients 4 Bread the pork • Place an oven rack in the • Meanwhile, place the flour center of the oven, then and breadcrumbs on two preheat to 450°F. separate large plates; season • Fill a medium pot 3/4 of the each with salt and pepper. way up with salted water; • Crack the egg into a bowl; cover and heat to boiling season with salt and pepper on high. and beat until smooth. • Wash and dry the fresh • Pat the pork dry with paper produce. towels. Place between two • Quarter and core the apple; cut into 1/2-inch-wide wedges. sheets of plastic wrap. With the bottom of a heavy pan (or a Cut out and discard the core of the cauliflower; cut into small flat meat mallet), pound to a ¼-inch thickness.
    [Show full text]
  • Pork Schnitzel with Parmesan Noodles and Stewed Apples There Is a 150 Year Old Proverb That Claims Eating an Apple a Day Will Keep the Doctor Away
    your ... It’s Worth the Trip! THINKING OUTSIDE THE BOX Pork Schnitzel with Parmesan Noodles and Stewed Apples There is a 150 year old proverb that claims eating an apple a day will keep the doctor away. The use of catchy phrases (even back then) were used to promote good dietary habits; however, this proverb by itself doesn’t have a significant impact on health. In fact, the true intent of the proverb is to tell people they need to eat more fruits and vegetables for good health. Even though most people can’t scientifically convey the metabolic or biochemical benefits of produce, most know that health isn’t negatively impacted by eating lots of produce. Ask yourself this: Is there anyone you know that has complained about gaining weight or getting a chronic disease because they ate too many fruits and vegetables? In fact, most doctors then and now don’t typically prescribe less fruits and vegetables as a way to treat illness. After decades of scientific research, studies show that eating a diet with plenty of fruits and vegetables improves overall physical and mental health. Produce (fresh, frozen and canned) are loaded with vitamins, minerals, fiber, antioxidants and even compounds (that we can’t mimic with a pill) that protect against chronic diseases such as heart disease, diabetes and cancer as well as helping with the management of mental stress. For the most part, produce is low in calories so including ample amounts in the diet has proven to assist with meeting and maintaining optimal body fat and weight goals.
    [Show full text]
  • The Melting Pot
    The University of Akron IdeaExchange@UAkron The Dr. Gary B. and Pamela S. Williams Honors Honors Research Projects College Fall 2017 The eltM ing Pot: America, Food, and Ethnicity: 1880-1960 Jacob Kaus [email protected] Please take a moment to share how this work helps you through this survey. Your feedback will be important as we plan further development of our repository. Follow this and additional works at: http://ideaexchange.uakron.edu/honors_research_projects Part of the Cultural History Commons, Food Studies Commons, Social History Commons, and the United States History Commons Recommended Citation Kaus, Jacob, "The eM lting Pot: America, Food, and Ethnicity: 1880-1960" (2017). Honors Research Projects. 590. http://ideaexchange.uakron.edu/honors_research_projects/590 This Honors Research Project is brought to you for free and open access by The Dr. Gary B. and Pamela S. Williams Honors College at IdeaExchange@UAkron, the institutional repository of The nivU ersity of Akron in Akron, Ohio, USA. It has been accepted for inclusion in Honors Research Projects by an authorized administrator of IdeaExchange@UAkron. For more information, please contact [email protected], [email protected]. The University of Akron The Melting Pot: America, Food, and Ethnicity: 1880-1960 A Research Paper Submitted to The History Department and Honors College Faculty in Candidacy for the Honors Degree in History Department of History by Jacob Kaus Akron, Ohio September 2017 Contents Illustrations iii Introduction 1 Chapter I. Anglo-American Cuisine before 1880- an Introduction 5 Chapter II. America’s Culinary Melting Pot, 1880-1960 9 Conclusion 32 Bibliography 34 ii Illustrations Figures 1 Lewis Hine, Tenement Family, New York, 1910 2 Raphaelle Peale, Still Life with Steak, 1817 3 Unknown, Lunch at Delmonico’s Restaurant, c.
    [Show full text]
  • Nhscookbook.Pdf
    OUR STORY CAISL is home to a diverse student body, composed of over 50 different nationalities. We here at the NHS wanted to celebrate this diversity together and appreciate this melting pot of cultures present at our school, and give you a taste of CAISL. So what is one of the things that brings people together as a community? Food, and our love and appreciation for food! Keeping that in mind, we have curated a book that includes dishes from a variety of cultures. It doesn’t just contain recipes though, as each dish has a personal connection to someone in the CAISL family. It includes personal favorites from our students, parents, and staff who want to share this memorable experience with you. We want to share with you THE CAISL FLAVOR! PREP TIME - 5 min COOK TIME - 35 min PORTIONS - 1 loaf Beer Bread USA Ingredients/Equipment: Recipe: - 1 cup whole wheat flour 1. Preheat the oven to 200C. Grease a 6 cup - 1 cup all-purpose flour loaf pan (8.5 x 4.5 inches). - ½ cup old-fashioned oats 2. Whisk flour, oats, sugar, baking powder, - 2 tbsp sugar baking soda, and salt in a large mixing - 2 tbsp baking powder bowl. - ½ tsp baking soda 3. Add beer and mix with a wooden spoon. - ½ tsp salt 4. Pour into the pan and bake for 35 min. - 1.5 cups light or dark beer 5. Let it cool on a rack for 10 min. - 6 cup loaf pan Cultural Significance/Personal Connection: It is a very healthy non-yeast and no-fuss quick bread that can be enjoyed with soup or eggs, or leftover for breakfast with butter and honey.
    [Show full text]
  • Butter Croissant
    non-hebrew readers lunch & {A FEAST THAT STARTS AT NOON, rolls to Cold Caprese salad . 48 Colored cherry, grilled cherry, tomato slices, Kalamata olives, purple onion, Buffalo mozzarella, bruschetta, Olive oil, basil and tomato balsamic vinegar. vegan Nicoise salad . 60 Soft boiled egg, green beans, capers, purple onion sherry Patties small radish, Potato, anchovies and scorched tuna Swiss chard and leek Kale Salad . 46 patties on black lentils Kale, Pitaya, roasted almonds and Mustard Vinaigrette salad 60 Fricke salad . 48 Fricke, micro spinach, pomegranate, dried apricot,pistachios crème of tahini and turmeric Soba noodles Cauliflower,G arlic, lemon Fatush Mediterranean salad . 48 herbs and sesame oil 58 A variety of garden leaves, herbs, tomato, purple onion Kalamata olives, grilles pita bread, goat feta COUSCOUS SALAD Beef Carpaccio . 52 Zucchini, pumpkin Hazelnuts, Parmesan crème, arugula and bread toast cauliflower, hazel nuts herbs, cranberries and Ceviche . 58 tahini 52 Local Olive oil, chili, red onion, Hazelnuts, garden leaves and seasonal Fruits WARM Chic Parisien . 58 Camembert filled with jam, salad of bakes beet pearls, pecans, Purple onion and herbs KID'S MENU Parmesan Artichoke . 38 Fried Artichoke alla romana, parmesan papers, toastes Schnitzel And ranch sauce With fries/mashed Shrimps Mariniere . 68 potatoes/salad 46 Leek, shallot, garlic and Hallah Calamari in curry . 64 Pasta Calamari scorched with olive oil, grilled tomatoes Cream/tomato/olive In curry sauce and sweet potato fries oil sauce )all tasty( 44 Focaccia . 28 Served with 3 changing dips and artichoke. Soup Du Jour . 38 & dinner the EVENING AND well INTO THE NIGHT} HOT Menza burger . 65 Beef hamburger )250g( with fries / mashed potatoes Served with veggies and aioli Topping: cheddar / bacon / truffle and garlic butter .7nis Corned beef sandwich .
    [Show full text]
  • Cocktails Beers on Tap Bottled Beer Beer Flights
    * Oktoberfest beers are seasonal. Limited quantities available. Cocktails Beers On Tap HOFBRAU HIMBEERE $8 12 0z. - $4; 16 oz. - $6.50; 32 0z. - $15; Classic Hofbrau beer, a hint of raspberry Das Boot 2L - $30 syrup, finished with a fresh orange slice BLACK FOREST MANHATTAN $9 WEIHENSTEPHANER DUNKEL Makers Mark bourbon, sweet vermouth, Freising, Germany Edel-Kirsch liquor served over ice HACKER PSHORR WEISS GERMAN OLD FASHIONED $9 Munich, Germany Asbach Uralt brandy, bitters, sugar and a KOSTRITZER triple fruit mull of lemon, orange and Thuringen, Germany cherry STELLA ARTOIS SALZBERG SUNSET $9 Leuven, Belgium Peach Vodka, triple sec, cranberry juice SPATEN and sour mix finished with a full fruit Munich, Germany medley of orange, cherry, and lime HOFBRAU WHITE SANGRIA $10 HOFBRAU WEISS WHITE CLAW BERRY $4 HOFBRAU DUNKEL HOFBRAU OKTOBERFEST* Das Boot Bloody Munich, Germany STIEGL Mary - $25 Salzburg, Austria An over the top edible arrangement! SHINER OKTOBERFEST* Handcrafted bloody Mary served in a liter Spoetzl Brewery, Shiner, Texas boot (or stein) with olives, salami, cheese, EDELWEISS PILSNER 16 oz - 4.50 topped off with pork schnitzel, bacon, Trumer Pils schnitzel finger, sausage, and a chicken wing. Salzburg, Austria SEASONAL CIDER Ask your server Beer Flights Four Beers, 4 oz. each HOFBRAU FLIGHT $9 Bottled Beer Hofbrau, Hofbrau Oktoberfest, Hofbrau Miller Lite $3 Weiss, Hofbrau Dunkel Clausthaler Original (Non Alcoholic) $4 CHOOSE YOUR OWN FLIGHT $9 White Wines Glass Bottle 12 0z. - $4; 16 oz. - $6.50; 32 0z. - $15; Germany and Austria Das Boot 2L - $30 Kerzel Kerner Spatlese Rheinhessen, Germany 9 36 WEIHENSTEPHANER DUNKEL Sweet, bright with notes of apple.
    [Show full text]
  • VEAL SCHNITZEL with ASPARAGUS, MUSHROOMS and CAPER JUS
    VEAL SCHNITZEL with ASPARAGUS, MUSHROOMS and CAPER JUS SERVES 2 2 (5-5.5 oz.) veal top round cutlet PLACE EACH VEAL CUTLET between two pieces of plastic film and pound flat, using the smooth side Salt and freshly ground white pepper of a meat tenderizer, to about ½-inch thickness. Season on both sides with salt and white pepper. Dust 3 T all-purpose flour with the flour, tapping off an excess, then dredge in the egg yolk. Mix the breadcrumbs with about ½ 3 egg yolks, whisked teaspoon of salt and pour into a small shallow baking dish. Transfer the cutlets to the breadcrumbs and coat evenly; set aside. ½ cup breadcrumbs 8 stalks asparagus, trimmed and sliced on a Bring to a boil a medium sauce pot with heavily salted water. Add ¾ of the asparagus, and cook for 3 bias 2-inches long minutes. Strain and transfer the asparagus to a bowl of ice water to stop the cooking process. Once 3 T olive oil cooled remove and pat dry. Thinly shave the remaining asparagus on a vegetable slicer or Japanese 10 white button mushrooms, washed trimmed mandolin and set aside. and quartered About 15 minutes before serving, warm a large sauté pan over medium heat and add the olive oil. Place 3 T white wine the breaded cutlets in the pan and brown on each side, adding more oil if necessary. Cook for about 3 ¼ cup veal demi-glace minutes on each side, then transfer to a paper towel-lined plate. 1 T tiny French capers, drained and rinsed (to remove excess brine) In the same pan, add the mushrooms, season with salt and pepper, and cook for 4 minutes over medi- um heat.
    [Show full text]
  • Bavarian Beef Schnitzel with Warm Tangy Slaw INGREDIENTS
    Bavarian Beef Schnitzel With Warm Tangy Slaw Thin, tender Top Round Steaks get the German treatment with bread crumbs and smoked paprika. Round out the dish with a quick warm slaw. INGREDIENTS 4 beef Top Round Steaks, cut 1/8 inch thick (about 1 pound) 1-1/2 cups panko bread crumbs 3 tablespoons butter, melted 20 Min 4 42 Cal 32g 2 tablespoons finely chopped fresh parsley Servings Protein 1 teaspoon smoked paprika 3/4 teaspoon salt, divided 3/4 teaspoon pepper, divided Chopped parsley (optional) 2 slices bacon, diced 2 cups shredded cabbage 1/4 cup apple cider vinegar COOKING 1. Preheat oven to 425°F. Combine panko crumbs, butter, parsley, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in large shallow dish. 2. Press one beef steak firmly into crumb mixture to coat both sides; place on shallow baking pan. Repeat with remaining steaks. Evenly press remaining crumb mixture onto tops of steaks. Bake 10 minutes. 3. Meanwhile, to prepare Warm Tangy Slaw, heat nonstick skillet over medium-high heat until hot. Add bacon; cook 5 to 7 minutes or until bacon is crispy. Add cabbage and vinegar; cook 5 to 7 minutes. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. 4. Serve schnitzel with slaw. Garnish with parsley, if desired. NUTRITION ©2021 American Foods Group, LLC • All Rights Reserved • Printed on 10/01/2021 Serv Size Calories Total Fat Cholest Sodium Total Carb Protein 4 15g 99mg 27g 32g 1 0 *The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet.
    [Show full text]
  • Jörgs Cafe Vienna
    Jörgs Cafe Vienna Vorspeisen - Appetizers Brote - Sandwiches Liptauer Teller 7.50 Pretzel Basket Only 4.50 Available from 11:00 - 2:30 Warm Pretzels Served with Liptauer Cheese - A Traditional Southern Austrian Cheese Spread with Paprika and Herbs Wiener Schnitzel Sliders (3) 12.95 Black Forest Schnitzel Sandwich 10.95 Hand Breaded Pork Schnitzel, Swiss Cheese, Lingon Berry Aioli and Hand Breaded Chicken Schnitzel with Marinated Pickles on Toasted Brioche Rolls Black Forest Ham and Swiss Cheese Served on a Kaiser Pretzel Roll with Bratwurst Sliders (4) 13.50 Cranberry Sauce & Pommes Frites Grilled Hungarian Brat Sausage, Marinated Sauerkraut, Mustard Aioli and Marinated Green Bell Peppers on Kaiser Pretzel Rolls Joe’s Sandwich 10.95 Combo Sliders (4) 13.95 Grilled Chicken Breast Topped with Two Bratwurst Sliders and Two Wiener Schnitzel Sliders Swiss Cheese, Caramelized Onions and Grilled Tomatoes on a Pretzel Bun with Austrian Gulasch Suppe 5.95 Pommes Frites Traditional Austrian-Hungarian Beef Goulash Soup with Potatoes ,Carrots , Green Bell Pepper, Paprika and Herbs Gitti’s Favorite 7.95 Smoked Bratwurst Sandwich 8.95 Rolled Black Forest Ham Filled with a Horseradish Cream Filling Grilled Smoked Bratwurst on a Pretzel Bun Served with Pommes Frites, Marinated Jörg’s Wurst Sampler 8.50 Sauerkraut and Düsseldorf Mustard An Assortment of our Traditional Sausages Sliced and Grilled Served on a Bed of Sauerkraut, and Düsseldorf Mustard Schinken Jäger Sandwich 7.95 Camembert Käse (3) 8.50 Black Forest Ham & Swiss Cheese on a Pretzel Hand Breaded Camembert Cheese Wedges, Lightly Fried and Served Bun. Served with Horseradish Cream Sauce with a Cranberry Cream Sauce Specialty Sausages Vienna Käsekrainer Wurst 13.50 A Large Grilled Smoked Bratwurst with Swiss Cheese Served with Austrian Style Potato Salad Marinated Sauerkraut and Düsseldorf Mustard Oktoberfest Bratwurst 12.95 A Large Grilled Original Grobe Oktoberfest Bratwurst.
    [Show full text]
  • Ethnic American Cooking I Ftecip.E F.0.Ft Uvlng Ln ANEW WO:Ftld
    Ethnic American Cooking I ftECIP.E F.0.ft UVlNG lN ANEW WO:ftLD Edited by LUCY M. LONG - Ethnic American Cooking Recipes for Living in a New World Edited by Lucy M. Long ROWMAN & LITTLEFIELD Lanham• Boulder• New York• London • Published by Rowman & Littlefield A wholly owned subsidiary of The Rowman & Littlefield Publishing Group, Inc. 4501 Forbes Boulevard, Suite 200, Lanham, Maryland 20706 www.rowman.com Unit A, Whitacre Mews, 26-34 Stannary Street, London SEl l 4AB Copyright© 2016 by Rowman & Littlefield All rights reserved. o pare of this book may be reproduced in any for m or by any electronic r mechanical mean , in luding information storage and recri val systems, without written permi ion from th publisher, except by a reviewer who may quote pa ages in a review. British Library Cataloguing in Publication Information Available Library of Congress Cataloging-in-Publication Data Names: Long, Lucy M., 1956- author. Title: Ethnic American cooking: rec ipes for living in a new world/ Lucy M. Long. Description: Lanham: Rowman & Littlefield Publishing Group, Inc., (2016] \ Includes bibliographical references and index. Id entifier: LCCN 2016006179 (print) \ LCCN 2016013468 (ebook) \ ISBN 9781442267336 (cloth: alk. paper) \ I BN 978I442267343 (Electronic) ubje t : LCSH: International cooking. \ Cooking--United State . \ Echnicity. \ L Ff: Cookbook . Classification: LCC TX725.Al L646 2016 (print) \ LCC TX725.Al (ebook) \ DDC 64 l.50973--dc23 LC record available at http://lccn.loc.gov/2016006179 TM The paper u ed in thi publication me ts the minimum requirements of American National Standard for Information Science - Permanence of Paper fo r Printed Library Materials, ANSI/NI 0 Z 9.48-1992.
    [Show full text]
  • Fallow Buck Hunt in Slovakia. Free Range
    ST HUBERTUS HUNTING TOURS HUNTING SEASON 2020-2021 FALLOW BUCK HUNT IN SLOVAKIA FREE RANGE Fallow buck hunting season in Slovakia: from the last week of August to mid January. The best period is October during mating season especially if you wish to hunt bucks with strong trophies. Hunt during winter months can be gripping and successful as well with now on terrains. Hunting areas Slovakia offers countless hunting areas in different districts of the country. Only few countries in Europe can compete with Slovakia in terms of variety of grounds and games. Level, hilly and mountainous grounds rich with varied flora and excellent populations of games. 25 hunting areas located in all the mountain chains of the country from west to east and from north to south, hilly areas with breath-taking panoramas and alluvial plains with deep forests and fields. The two hunting areas of this offer are sizing around 8000 ha of free/range grounds and are located in central-southern area of Slovakia near Rimaská Sobota, approximately 250 km from the capital city Bratislava. The areas are mainly covered by forests (over 40%) with majority of leafy trees. This areas offer a very good fallow deer population, every year several strong bucks are hunted there, maximum was of 4,1 kg (196 CIC). Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 TROPHIES 3 Accommodation Set in Rimavská Sobota, the Hotel Penzion provide a comfortable stay and offers a restaurant. There is a terrace and guests can make use of free WiFi and free private parking.
    [Show full text]