Traditional Game Stew (Дивечова яхния)

Съставки

• Venison or other game meat (e.g., boar, deer)1 kg
• Onions2 large
• Carrots3 medium
• Potatoes4 medium
• Garlic4 cloves
• Red wine250 ml
• Beef or game broth500 ml
• Tomato paste2 tbsp
• Bay leaves2
• Thyme1 tsp dried or 2 sprigs fresh
• Allspice berries3-4
• Paprika1 tsp
• Vegetable oil or lard3 tbsp
• Saltto taste
• Black pepperto taste
• Wateras needed

Стъпки

1. 1

   Cut the game meat into 2-3 cm cubes. Season generously with salt and pepper.

2. 2

   Heat oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat in batches, ensuring not to overcrowd the pot. Remove browned meat and set aside.

3. 3

   Add chopped onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.

4. 4

   Add minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the tomato paste and paprika, cooking for 1-2 minutes.

6. 6

   Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for a few minutes until slightly reduced.

7. 7

   Return the browned meat to the pot. Add the beef or game broth, bay leaves, thyme, and allspice berries. Bring to a simmer.

8. 8

   Cover the pot, reduce heat to low, and simmer gently for at least 1.5 to 2 hours, or until the meat is tender. Add water if the stew becomes too dry.

9. 9

   While the meat is simmering, peel and chop the carrots and potatoes into bite-sized pieces.

10. 10

    Add the chopped carrots and potatoes to the stew during the last 30-40 minutes of cooking, or until they are tender.

11. 11

    Remove bay leaves and allspice berries before serving. Adjust seasoning with salt and pepper if needed.

12. 12

    Serve hot, traditionally with crusty bread.