DinnerMain Course

Bear Dijonnaise

Name: Bear Dijonnaise
Prep time: 30 min
Cook time: 3 h 20 min
Total time: 3 h 50 min
Yield: 6 porcí
Cuisine: french
Ingredients: 1 200 g bear meat trimmed of all fat and cut into 2-inch cubes; 100 g salt pork diced; 1 lžíce olive oil (volitelné); 3 lžíce all-purpose flour; 1,5 lžíce parmesan cheese grated; 1 lžička salt; 1 lžička black pepper freshly ground; 2 ks shallot finely chopped; 4 lžíce dijon mustard; 2 lžíce honey; 1 lžička black peppercorns lightly crushed; 750 ml dry red wine; 2 stroužek garlic unpeeled and lightly smashed

A rich and savory stew featuring tender, slow-braised bear meat in a tangy sauce of Dijon mustard, red wine, and a touch of honey. This hearty dish transforms game meat into a sophisticated and flavorful main course, perfect for a cold evening.

Originální recept od Forkin

Celkový čas: 3 h 50 min
Počet porcí: 6
Obtížnost: Střední

Informace o alergenech: může obsahovat lepek, mléko, hořčice a siřičitany. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

1 200 gbear meat, trimmed of all fat and cut into 2-inch cubes
100 gsalt pork, diced
1 lžíceolive oil(volitelné)
3 lžíceall-purpose flour
1,5 lžíceparmesan cheese, grated
1 lžičkasalt
1 lžičkablack pepper, freshly ground
2 ksshallot, finely chopped
4 lžícedijon mustard
2 lžícehoney
1 lžičkablack peppercorns, lightly crushed
750 mldry red wine
2 stroužekgarlic, unpeeled and lightly smashed

Vybavení

shallow dish · tongs · dutch oven · wooden spoon · cutting board · knife · whisk

Postup

Krok za krokem

1
Pat the bear meat cubes dry with paper towels.
Přibližně 5 min
Poznámka kuchaře: Ensuring the meat is dry helps it form a better crust when searing.
2
In a shallow dish, whisk together the all-purpose flour, grated parmesan cheese, salt, and black pepper.
Přibližně 2 min
3
Toss the bear meat cubes in the flour mixture until evenly coated on all sides, shaking off any excess.
Přibližně 5 min
4
In a large Dutch oven or heavy-bottomed pot, cook the diced salt pork over medium heat until the fat has rendered and the pieces are crispy, about 5-7 minutes.
Přibližně 7 min
Poznámka kuchaře: If the salt pork doesn't render enough fat, add the optional olive oil.
5
Working in batches to avoid overcrowding, sear the coated bear meat in the hot fat until a deep brown crust forms on all sides.
Přibližně 15 min
Poznámka kuchaře: Don't rush this step; a good sear builds a deep, savory flavor base for the stew.
6
Remove the seared meat from the pot and set aside on a plate.
Přibližně 1 min
7
Add the chopped shallots to the pot and cook until softened, about 3 minutes, scraping up any browned bits from the bottom.
Přibližně 3 min
8
Stir in the Dijon mustard, honey, and crushed black peppercorns, and cook for one minute until fragrant.
Přibližně 1 min
9
Pour in the red wine to deglaze the pot, scraping the bottom with a wooden spoon to release all the flavorful fond. Bring to a simmer.
Přibližně 3 min
10
Return the seared meat to the pot along with the smashed garlic cloves. Add enough water or beef broth if needed so the liquid comes about two-thirds of the way up the meat.
Přibližně 2 min
11
Reduce heat to low, cover the pot, and let it simmer gently for 3 hours, or until the meat is fork-tender.
Přibližně 3 h
Poznámka kuchaře: Check the liquid level every hour and add a splash of water if it seems to be reducing too quickly.
12
Remove the garlic cloves, taste the sauce, and adjust seasoning with more salt or pepper if desired before serving.
Přibližně 1 min

Uchovejte správně

Skladování

Store leftovers in an airtight container in the refrigerator.

Ohřívání

Gently reheat in a pot on the stovetop over low heat until warmed through, adding a splash of water if needed.