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<title>folkdbookmark.club / earthakerns8 / New</title>
<link>http://folkdbookmark.club</link>
<description>Your Source for Social News and Networking</description>
<pubDate>Tue, 18 Aug 2026 14:43:04 +0000</pubDate>
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	<title><![CDATA[í ¾í¶Œí ¼í½² PoÄ¾ovnÃ­cky gulÃ¡Å¡ zo zajaca â€“ celÃ½ recept (tradiÄnÃ½, poctivÃ½, nezabudnuteÄ¾nÃ½)]]></title>
	<link>http://folkdbookmark.club/story.php?title=-polovnicky-gulas-zo-zajaca-â€“-cely-recept-tradicny-poctivy-nezabudnutelny</link>
	<source url="http://folkdbookmark.club/story.php?title=-polovnicky-gulas-zo-zajaca-â€“-cely-recept-tradicny-poctivy-nezabudnutelny"><![CDATA[í ¾í¶Œí ¼í½² PoÄ¾ovnÃ­cky gulÃ¡Å¡ zo zajaca â€“ celÃ½ recept (tradiÄnÃ½, poctivÃ½, nezabudnuteÄ¾nÃ½)]]></source>
	<description><![CDATA[ÄŒlÃ¡nok prinÃ¡Å¡a podrobnÃ½ nÃ¡vod na prÃ­pravu gulÃ¡Å¡a z divÃ©ho zajaca. NajdÃ´leÅ¾itejÅ¡Ã­m krokom je oÄistenie mÃ¤sa a jeho marinovanie v nÃ¡leve z vÃ­na a korenia po dobu 12 aÅ¾ 48 hodÃ­n. SamotnÃ© varenie prebieha na bravÄovej masti s tmavou cibuÄ¾ou, jalovcom a ÄervenÃ½m vÃ­nom. MÃ¤so sa pomaly dusÃ­ v kotlÃ­ku 2 aÅ¾ 3 hodiny, kÃ½m omÃ¡Äka nezhustne. Na zÃ¡ver sa odporÃºÄa tajnÃ½ trik v podobe tmavej ÄokolÃ¡dy na zjemnenie chuti. ]]></description>
	<pubDate>Tue, 18 Aug 2026 14:43:04 +0000</pubDate>
	<author>earthakerns8</author>
	<category>News</category>
	<votes>1</votes>
	<guid>http://folkdbookmark.club/story.php?title=-polovnicky-gulas-zo-zajaca-â€“-cely-recept-tradicny-poctivy-nezabudnutelny</guid>
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