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 porcji
Cuisine: french
Ingredients: 1200 g bear meat trimmed of all fat and cut into 2-inch cubes; 100 g salt pork diced; 1 łyżka olive oil (opcjonalnie); 3 łyżka all-purpose flour; 1,5 łyżka parmesan cheese grated; 1 łyżeczka salt; 1 łyżeczka black pepper freshly ground; 2 szt. shallot finely chopped; 4 łyżka dijon mustard; 2 łyżka honey; 1 łyżeczka black peppercorns lightly crushed; 750 ml dry red wine; 2 ząbek 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 50 min
Porcje: 6
Trudność: Średni

Informacja o alergenach: może zawierać gluten, mleko, gorczyca i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1200 gbear meat, trimmed of all fat and cut into 2-inch cubes
100 gsalt pork, diced
1 łyżkaolive oil(opcjonalnie)
3 łyżkaall-purpose flour
1,5 łyżkaparmesan cheese, grated
1 łyżeczkasalt
1 łyżeczkablack pepper, freshly ground
2 szt.shallot, finely chopped
4 łyżkadijon mustard
2 łyżkahoney
1 łyżeczkablack peppercorns, lightly crushed
750 mldry red wine
2 ząbekgarlic, unpeeled and lightly smashed

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Pat the bear meat cubes dry with paper towels.
Około 5 min
Wskazówka kucharza: 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.
Około 2 min
3
Toss the bear meat cubes in the flour mixture until evenly coated on all sides, shaking off any excess.
Około 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.
Około 7 min
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: 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.
Około 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.
Około 3 min
8
Stir in the Dijon mustard, honey, and crushed black peppercorns, and cook for one minute until fragrant.
Około 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.
Około 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.
Około 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.
Około 3 godz.
Wskazówka kucharza: 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.
Około 1 min

Przechowuj prawidłowo

Przechowywanie

Store leftovers in an airtight container in the refrigerator.

Odgrzewanie

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