Ingredient list

Venison leg is a premium cut of game meat taken from the hindquarters of a roe deer. It is one of the most prized parts of this wild animal, the meat is finely grained, dark red, with a distinctive, slightly earthy flavour and low fat content. It is best suited for roasting in the oven, braising or slow-cooking with red wine. Before cooking, it is recommended to marinate the meat in herbs, garlic and red wine to tenderise it and enhance its flavour. Venison leg is a popular choice for festive occasions and is widely used in Central European cuisine. When prepared correctly, it is juicy and richly aromatic.

Venison saddle is a premium cut of game meat taken from the back of a deer. It encompasses the tenderloin and loin, offering exceptionally tender, finely aromatic meat with the characteristic, mildly earthy flavour of venison. It is most commonly prepared as a whole roast or portioned into medallions that are quickly pan-seared. It pairs beautifully with red wine sauces, blueberries, plums or juniper berries. In Czech and European cuisine it is regarded as a true delicacy and is a popular choice for festive and celebratory dining. Proper preparation preserves its juiciness and delicate texture.

Vermicelli are thin, thread-like pasta originating from Italian cuisine, where the name translates as little worms. They are similar to spaghetti but noticeably thinner and more delicate. In Czech cooking, the equivalent is known as niťovky, short, fine noodles commonly added to clear soups and broths. Due to their minimal thickness, they cook in just 2-3 minutes and should be served immediately to prevent them from becoming mushy. They pair best with light olive oil-based or tomato sauces, seafood, or garlic. In Asian cuisines, the term vermicelli also refers to fine rice or glass noodles used in stir-fries and salads.

Vermouth is an aromatized fortified wine produced by macerating a blend of herbs, spices, and botanicals in a base wine enriched with spirits. It originated in the 18th century and is today produced mainly in Italy and France. There are two main styles: dry and sweet, both widely used in cocktails and cooking. It is an essential ingredient in classic drinks such as the Martini, Negroni, and Manhattan. In the kitchen, vermouth works beautifully in sauces, risotto, and fish dishes, lending a delicate herbal and slightly bitter depth of flavour.

Vídeňské klobásy jsou jemně mleté vařené klobásy vyrobené z jemně mletého vepřového masa nebo směsi vepřového a hovězího masa, ochucené solí, pepřem, muškátovým oříškem a paprikou. Mají světle hnědou nebo narůžovělou barvu, tenkou slupku a charakteristickou hladkou, mírně kouřovou chuť. Podávají se teplé nebo studené, tradičně s hořčicí a křenem, nebo jako součást hotelové snídaně. Jsou oblíbenou rychlou svačinou a ingrediencí do pečených pokrmů a polévek. Pocházejí z Vídně a Frankfurtu a dodnes zůstávají součástí kulinářské tradice obou měst. Mírná chuť je také činí oblíbenými u dětí.

Vine leaves are the leaves of the grapevine, widely used in Mediterranean, Middle Eastern and Balkan cuisines. They have a mildly tangy, herbaceous flavour and hold their shape well after cooking. They are most commonly stuffed with a mixture of rice, meat and spices, giving rise to popular dishes such as Greek dolmades or Turkish sarma. Fresh leaves need to be blanched before use, while leaves preserved in brine simply need to be rinsed with water. They also work beautifully as a natural wrapping for grilling fish or vegetables, imparting a distinctive aroma to the food.

Vinegar is an acidic liquid produced by the fermentation of alcoholic beverages by acetic acid bacteria. It contains acetic acid, which gives it a characteristically sharp and sour flavour profile. In the kitchen, vinegar plays an indispensable role, it is used for pickling vegetables, seasoning salads, sauces, and marinades, as well as for leavening dough in combination with baking soda. The most common varieties include spirit vinegar, wine vinegar (white or red), apple cider vinegar, and balsamic vinegar. Each differs in intensity and flavour character. Beyond culinary uses, vinegar is also valued as a natural preservative and cleaning agent.

The violet (Viola) is an ornamental plant found not only in gardens but also in the kitchen. Its edible flowers have a delicately sweet, mildly floral flavour with herbal notes. In gastronomy, they are used primarily as a decorative element in salads, desserts, cakes and cocktails. Candied violet flowers are a popular garnish for confectionery. The flowers can also be used to make syrups, vinegars or lemonade. They contain vitamin C and antioxidants. The most suitable species for consumption are Viola odorata and Viola tricolor, it is always important to use unsprayed, food-safe flowers.

Virgin olive oil is cold-pressed from fresh olives without the use of chemical processes. It belongs to the category of extra virgin or virgin oil depending on its acidity level and sensory quality. It has a distinctive, fruity flavour with a slight bitterness and pungency, which are signs of high quality. It is used primarily cold, in salads, for dipping bread or as a dressing. It is rich in monounsaturated fatty acids and antioxidants, especially polyphenols. It is produced mainly in Mediterranean countries such as Spain, Italy and Greece.

Vodka is a clear distilled alcoholic spirit with a neutral flavour, traditionally made from grain or potatoes. In the kitchen, it is used not only as a drink but also as a culinary ingredient. It is added to pancake or crepe batters for a lighter texture, used in meat marinades or sauces where it helps release aromatic compounds. The Italian pasta sauce alla vodka is one of the most well-known examples of its culinary use. It can also be used for flambéing dishes to add a dramatic finishing touch.

Vysočina is a traditional Czech dry-cured salami made from coarsely ground pork and beef, seasoned with pepper and spices. It originates from the Vysočina region of the Czech Republic and ranks among the most popular Czech meat products. It is sold whole or pre-sliced and is most commonly enjoyed as a cold cut, on bread, in charcuterie platters, or as a snack. Its firm texture and bold flavor also make it suitable for hot dishes such as baked casseroles, pizza toppings, or stuffed crepes. The salami is produced through a process of drying and smoking, which gives it its distinctive aroma.

Wakame je jedlá řasa pocházející z japonských a korejských pobřežních vod, kde se pěstuje a sbírá. Delikátní, mírně mořská chuť se po namočení vyvíjí v příjemnou, mírně hedvábnou a jemnou texturu. V japonské kuchyni hraje klíčovou roli jako ingredience v miso polévce a japonských salátech, kde se dochucuje sezamovým olejem, rýžovým octem a sójovou omáčkou. Obvykle se prodává sušená. Před použitím ji stačí krátce namočit ve studené vodě. Obsahuje jód, vápník, hořčík a vitamíny skupiny B.