Traditional Žgvacet od Divljači (Game Stew)

Sastojci

• Venison or other game meat (e.g., wild boar, deer)1 kg
• Onions2 large
• Carrots2 medium
• Celery stalks2
• Garlic cloves4
• Red bell pepper1
• Tomato paste2 tbsp
• Dry red wine250 ml
• Beef or game broth500 ml
• Bay leaves2
• Juniper berries5-6
• Thyme sprigs2
• All-purpose flour2 tbsp
• Olive oil or lard3 tbsp
• Saltto taste
• Black pepperto taste
• Wateras needed

Koraci

1. 1

   Cut the game meat into 3-4 cm cubes. Season generously with salt and pepper.

2. 2

   Finely chop the onions, carrots, celery, and garlic. Dice the red bell pepper.

3. 3

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

4. 4

   Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the carrots, celery, and red bell pepper, and cook for another 5 minutes until slightly tender.

5. 5

   Stir in the minced garlic and tomato paste, and cook for 1-2 minutes until fragrant.

6. 6

   Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute.

7. 7

   Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the wine simmer and reduce by half.

8. 8

   Return the browned game meat to the pot. Add the beef or game broth, bay leaves, juniper berries, and thyme sprigs. Add enough water to just cover the meat and vegetables if needed.

9. 9

   Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for at least 2.5 to 3 hours, or until the game meat is very tender. Stir occasionally and add more water or broth if the stew becomes too dry.

10. 10

    Remove the bay leaves and thyme sprigs before serving. Adjust seasoning with salt and pepper if necessary.

11. 11

    Serve hot, traditionally with polenta, mashed potatoes, or crusty bread.