Kanyagból

Kanyagból is a traditional Hungarian dish, originating from the northern regions of the country, particularly in the Borsod-Abaúj-Zemplén and Heves counties. The dish is a hearty stew made from various types of game meat, such as wild boar, deer, or hare, along with root vegetables like potatoes, carrots, and turnips. The meat is typically seasoned with paprika, garlic, and other spices, and the vegetables are cooked until tender. The stew is often served with a side of boiled or fried potatoes, and is a popular dish during the hunting season. Kanyagból is a staple of Hungarian cuisine, reflecting the country's rich hunting traditions and the importance of game meat in its culinary heritage. The dish is typically prepared in large quantities to feed a group of hunters or to be stored for later consumption.