Game meat as part of the gastronomic offer in the Mačva and Pocerina regions

Game meat is a high-quality food product. Despite its increasing presence in modern gastronomy, consumption remains limited due to high prices, low availability, and underdeveloped culinary practices. Game meat is recognized as a healthier and more sustainable alternative to conventional meat. This paper is motivated by the fact that the Mačva and Pocerina regions, with a well-established network of hunting associations, have significant potential to enhance the local gastronomic offer by incorporating game meat. The primary aim is to analyze the presence of game-based specialties in hospitality establishments. The research includes an overview of the local restaurant offer, identification of game meat types used, and the share of game dishes in the overall food offer. Special emphasis is placed on the role of such dishes in shaping regional identity and their potential to attract specific target groups interested in authentic gastronomic experiences. A disproportion has been observed between the available resources and the actual presence of game meat in the hospitality offer. Greater promotion and education could contribute to expanding use of game meat in local and regional gastronomy.