Traditional Elensko Zadusheno (Deer Stew)
Традиционно ястие · Bulgarian
A hearty and flavorful Bulgarian deer stew, slow-cooked with aromatic vegetables and herbs until tender. This classic preparation emphasizes the rich taste of venison.
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Съставки
- Venison stew meat800g
- Onions2 large
- Carrots3 medium
- Potatoes4 medium
- Garlic4 cloves
- Red wine200ml
- Beef broth500ml
- Tomato paste2 tbsp
- Bay leaves2
- Thyme1 tsp
- Rosemary1 tsp
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Cut venison into 2-3 cm cubes. Season with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the venison in batches, then set aside.
- 3
Add chopped onions and carrots to the pot and sauté until softened, about 5-7 minutes.
- 4
Add minced garlic and tomato paste, cook for 1 minute until fragrant.
- 5
Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- 6
Return the venison to the pot. Add beef broth, bay leaves, thyme, and rosemary. Bring to a simmer.
- 7
Cover the pot, reduce heat to low, and simmer for 1.5 to 2 hours, or until the venison is tender.
- 8
Add cubed potatoes and continue to simmer for another 30-40 minutes, or until potatoes are cooked through.
- 9
Adjust seasoning with salt and pepper. Add water if the stew is too thick.
- 10
Serve hot, garnished with fresh parsley.
