Elensko Zadusheno with Mushrooms and Smoked Bacon
80% автентично · Bulgarian Fusion
A richer, more complex Elensko Zadusheno featuring the earthy notes of mushrooms and the smoky depth of cured bacon, adding a delightful twist to the classic venison stew.
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Съставки
- Venison stew meat700g
- Smoked bacon, diced150g
- Onions, chopped2 medium
- Mushrooms, sliced250g
- Garlic, minced3 cloves
- Dry white wine150ml
- Venison or beef broth500ml
- Flour2 tbsp
- Juniper berries5-6
- Bay leaf1
- Butter1 tbsp
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Season venison with salt and pepper.
- 2
In a large pot, cook diced bacon until crispy. Remove bacon, leaving the rendered fat.
- 3
Add venison to the bacon fat and brown on all sides. Remove venison.
- 4
Add chopped onions to the pot and sauté until softened. Add sliced mushrooms and cook until browned.
- 5
Stir in minced garlic and cook for 1 minute. Sprinkle flour over the vegetables and cook for another minute.
- 6
Deglaze the pot with white wine, scraping up any browned bits. Let it reduce slightly.
- 7
Return venison to the pot. Add broth, juniper berries, and bay leaf. Bring to a simmer.
- 8
Cover and simmer for 1.5 hours, or until venison is tender.
- 9
Stir in the cooked bacon. Adjust seasoning with salt and pepper. Add water if needed.
- 10
Serve hot, garnished with fresh thyme.
