Hunter's Game Stew with Mushrooms and Root Vegetables (Ловна яхния с гъби и кореноплодни)
80% автентично · Bulgarian-Inspired
A richer, more complex game stew featuring earthy mushrooms and a variety of root vegetables, inspired by traditional hunter's fare.
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Съставки
- Wild boar or venison800 g
- Mixed wild mushrooms (e.g., porcini, chanterelles)250 g
- Onions2 medium
- Carrots2 medium
- Parsnips1 large
- Celery root1 small piece
- Garlic3 cloves
- Dry white wine150 ml
- Game or vegetable broth700 ml
- Juniper berries5-6
- Rosemary1 sprig fresh
- Butter2 tbsp
- Flour2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Cut game meat into 2-3 cm cubes. Season with salt and pepper.
- 2
Clean and slice the mushrooms. Peel and chop onions, carrots, parsnips, and celery root into bite-sized pieces. Mince garlic.
- 3
In a large pot or Dutch oven, melt butter over medium-high heat. Add meat and brown on all sides. Remove meat and set aside.
- 4
Add chopped onions, carrots, parsnips, and celery root to the pot. Sauté until softened, about 8-10 minutes.
- 5
Add mushrooms and cook until browned and their liquid has evaporated.
- 6
Stir in minced garlic and cook for 1 minute.
- 7
Sprinkle flour over the vegetables and stir well, cooking for 1-2 minutes to form a roux.
- 8
Gradually whisk in the white wine, scraping the bottom of the pot. Let it simmer for a minute.
- 9
Return the meat to the pot. Add the broth, juniper berries, and rosemary sprig. Bring to a simmer.
- 10
Cover, reduce heat to low, and simmer for 1.5 to 2 hours, or until the meat is very tender. Add water if needed.
- 11
Remove rosemary sprig and juniper berries. Adjust seasoning.
- 12
Serve hot, perhaps in a rustic pot.
