CIC World Game Cookbook
Where Wild Meat Meets Global Tradition
A collection of 207 recipes from 66 countries and regions, bringing together time-honored
dishes and modern creations — all inspired by the land, the animals, and the people who know them best.
About the Cookbook
The CIC World Game Cookbook is a one-of-a-kind culinary anthology that brings together
207 wild game recipes from across the globe. Each dish reflects the local flavors, traditions, and
wild-harvested ingredients that define a region’s relationship with nature.
This unique publication was authored by Soňa Chovanová Supeková,
Deputy President of the Artemis Working Group, and developed under the guidance
of the International Council for Game and Wildlife Conservation (CIC).
“Game is one of the foods of the future. Wild game meat is healthy and rich in nutrients — an organic source of food that is obtained in a humane way. Popularising game meat and game dishes is a good way for hunters to win the favour of the general public.”
— Soňa Chovanová Supeková
Deputy President of the Artemis
Working Group of the CIC
SARMICE IN VINE LEAVES
(Serbia)
Cooks often say that if you do not have the patience to
make up to sixty sarmice, do not bother starting.
Sarmice consists of a meat and rice filling stuffed into vine or cabbage leaves. You can have vine leaves available all year round if you leave them in the freezer when they are in season; the leaves do not lose their quality when prepared this way either. Just soak them in warm salt water for about 20 minutes before cooking.
Preparation
Fry the finely chopped onion in oil, add the finely chopped garlic, then add in the meat and cook until golden. Add in the washed rice, salt, pepper, parsley, nutmeg and egg. Mix all the ingredients well, then top with water and simmer until the rice is cooked. Cover the vine leaves with lukewarm salted water while the rice is cooking, before stuffing the leaves with the meat-rice filling.
Place the anchovies in a baking dish, in two rows if necessary. Place the sarmice on top of the anchovies, making sure to press them together. Add water or stock to cover the sarmice, then bake at 180°C in the oven. At the end, remove the sarmice and pour the wine over the anchovies, returning the dish to the oven for a few more minutes.
When serving, plate up several sarmice per person and drizzle over the anchovy wine reduction.
Ingredients (for 10 servings)
- 250g minced game meat (e.g. combination of wild boar and red deer)
- 150g rice
- 1 egg
- 1 large onion
- 2 garlic cloves
- Salt
- Pepper
- Handful of chopped parsley (or celery)
- 1/3 tsp grated nutmeg
- 100ml white wine
- 50 vine leaves
- Handful of anchovies