Camp Cossack Cuisine

Presenter Igor Vukolov learns how to pluck a pheasant in a right way and without problems, to prepare acacia-charcoal grilled sterlet, as well as to make dishes out of black bread.

Firstly Kuban Cossacks belonged to military estate, so they often were out of home. During their numerous campaigns they had to eat what was literally flying in the sky or swimming in the river, that means game or fish, that’s why Cossack traditional cuisine is simple, nourishing, but at the same time special. Chief cook of Kazachok restaurant shares secrets of camp cuisine. Presenter Igor Vukolov learns how to pluck a pheasant in a right way and without problems, to prepare acacia-charcoal grilled sterlet, as well as to make dishes out of black bread.


Recipe «Pea soup served in a bread bowl»

Recipe «Pheasant stuffed with mushrooms»  

Recipe «Sterlet»  

Pea soup served in a bread bowl recipe serves 4 persons; preparation time ~ 20 minutes; cooking time ~ 40 minutes Ingredients: 1 500 g.- round loaf of white bread, 1 tbsp. sunflower oil, 1 carrot, 1 medium white onion, 150 g. smoked pork ribs, 1.5 l. water, 4 tbsp. split peas, 2 medium-sized potatoes, fresh parsley, fresh dill. Directions: Put the pork ribs into boiling water to cook for 15 minutes. Then add the peas into the half-ready broth. After another 5 minutes, put in the potato, which should be cut into small cubes. Chop the onion and grate the carrot so that the pieces aren’t too small. Fry these vegetables in a tablespoon of sunflower oil and then add them to the broth and let the soup simmer until done. To make the bread bowl, cut off the top of the loaf of bread, which you will later use as the cover for your bowl. Remove the crumb of the bread and rub olive oil on the inside of the bread bowl. But the bread bowl on the grill for 2-3 minutes to crisp up. Once the soup is finished cooking, pour it into the bread bowl. Finely chop the fresh dill and parsley and sprinkle it on the soup. Then put the bread cover onto the bowl. Place the bowl in the cooker for 10 minutes to finish cooking. Pheasant stuffed with mushrooms recipe serves 2 persons; preparation time ~ 40 minutes; cooking time ~ 50 minutes Ingredients: 1 300-500 g. pheasant. Ingredients for the side dish: 1 red bell pepper, 1 courgette, 2 tomatoes, 1 small bunch of fresh parsley, 1 small bunch of fresh dill, 1 leaf of lettuce. Ingredients for the stuffing: 200 g. mushrooms, salt, pepper. Ingredients for the marinade: 50 g. olive oil, ½ tsp. salt, dried thyme, dried basil, dried coriander, dried rosemary. Directions: Start out by making the marinade so that the olive oil has time to absorb the smell of the spices. Add the salt and spices into the olive oil and stir everything together. Let the marinade sit of 30 minutes. Rinse and the pheasant and remove its insides. Rub a salt, rosemary and thyme mixture on the inside of the bird. To make the mushroom stuffing, first grill the whole mushrooms for 2-3 minutes, and then chop them and add a bit of pepper and salt. Next, stuff the bird with the mushrooms and use a skewer or cooking wire to secure the bird closed. Put the pheasant on a skewer and roast it over an open fire for 30 minutes. While the bird is cooking, be sure to rotate it and baste it with the marinade from time to time. Place the vegetables on the grill to roast. Leave them to cook until they start to darken. Place the cooked pheasant on a serving dish with the roasted vegetables around the edge of the plate. Garnish with fresh green herbs. Sterlet recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 10 minutes Ingredients: 1 whole fresh sterlet fish. Ingredients for the marinade: 50 g. vegetable oil, ½ tsp. salt ½ tsp. thyme ½ tsp. rosemary. Directions: Cut the fish to remove its spinal cord so that it doesn’t get deformed while cooking. When cutting the fish, be careful not to damage its gall bladder or else the fish might have a bitter taste. To make the marinade, mix the oil, salt and herbs together. Then let the oil sit and absorb the flavours for a few minutes. While you wait for the marinade, cut the fish into portion-sized pieces (3-4 cm.) and put them in the marinade where they should sit for 10 minutes. Put the fish fillets onto the grill and skewer the head. Let the fish cook for about 10 minutes on high heat. Before serving, puzzle the pieces of fish back together so that the sterlet looks whole on the serving platter.