Kaštradina (Starigrad)

Ingredients:

• 1 kg of dry venison and kid
• 1.5 kg of scraps
• 3 large potatoes
• 2 heads of onions
• a few celery leaves
• a piece of homemade pancetta
• 1 tablespoon of tomato concentrate
• herbs: sage, rosemary, thyme
• a few cloves of garlic
• parsley

Preparation:

In the evening, soak the kastradina (dry salted meat) in water to soften it and remove excess salt. The next day, rinse the meat and put it to cook in a large container of cold water. After the meat is soft, add peeled potatoes and celery leaves and cook for at least another hour. Cook the cleaned rastika separately (about 15 minutes) in boiling unsalted water. In fat or oil in a deep frying pan, brown the coarsely cut capula and diced pancetta, cover with a little of the liquid in which the custard was cooked, and when everything has been absorbed, add finely chopped garlic, parsley, whisked canned  and optional herbs. Add boiled rastika and potatoes that were cooked with kastradina to that sug. Mash the potatoes a little with a fork and stew for another ten minutes. Cut the meat into pieces and serve with rastika in suga.

Remark:

In the area of Zadar County, kastradina is prepared in areas known for sheep breeding, i.e. in the hinterland of Zadar, but also on the island of Pag. Sometimes it is also prepared with sauerkraut.