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Bulgaria · Burgas · Tsarevo| Common Animals Fish Mushrooms Flora |
Marmota bobak |
June: Birth of pups. Females give birth to 3 to 6 pups.
In Cossack and steppe regions, eaten in autumn before hibernation Considered a delicacy and used in festive cuisine Pelt used in clothing and household items
Inhabits steppes and forest-steppes of Eastern Europe and Central Asia Diurnal, especially active in mornings Hibernates from autumn to spring
Stalking in early morning and evening Using small-caliber rifle with optical scope Ambush near burrows on elevated ground
Skittish animal, needs camouflage Emits sharp whistle and hides when threatened Observe from a distance, avoid sudden moves
Field dressing is recommended soon after harvest Dense pelt suitable for tanning Fatty meat, requires preliminary prep
Whole carcass: Braising, roasting
Braised Marmot with Potatoes (Braising)
Fatty meat pairs well with vegetables
Fatty meat pairs well with vegetables
1. Fry meat until browned.
2. Add onion, potatoes, and spices.
3. Braise under lid for 1–1.5 hours.
2. Add onion, potatoes, and spices.
3. Braise under lid for 1–1.5 hours.
Oven-Roasted Marmot (Roasting)
Results in tender meat with a crispy crust
Results in tender meat with a crispy crust
1. Marinate carcass with herbs and garlic.
2. Roast in sleeve at 180°C for about 2 hours.
3. Serve with vegetables or porridge.
2. Roast in sleeve at 180°C for about 2 hours.
3. Serve with vegetables or porridge.