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 porcií
Cuisine: french
Ingredients: 1 200 g bear meat trimmed of all fat and cut into 2-inch cubes; 100 g salt pork diced; 1 lyžica olive oil (voliteľné); 3 lyžica all-purpose flour; 1,5 lyžica parmesan cheese grated; 1 lyžička salt; 1 lyžička black pepper freshly ground; 2 ks shallot finely chopped; 4 lyžica dijon mustard; 2 lyžica honey; 1 lyžička black peppercorns lightly crushed; 750 ml dry red wine; 2 strúčik 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.

Originálny recept od Forkin

Celkový čas: 3 h 50 min
Porcie: 6
Náročnosť: Stredná

Informácie o alergénoch: môže obsahovať lepok, mlieko, horčica a siričitany. Ak máte alergiu, vždy skontrolujte obaly surovín.

Príprava

Suroviny

1 200 gbear meat, trimmed of all fat and cut into 2-inch cubes
100 gsalt pork, diced
1 lyžicaolive oil(voliteľné)
3 lyžicaall-purpose flour
1,5 lyžicaparmesan cheese, grated
1 lyžičkasalt
1 lyžičkablack pepper, freshly ground
2 ksshallot, finely chopped
4 lyžicadijon mustard
2 lyžicahoney
1 lyžičkablack peppercorns, lightly crushed
750 mldry red wine
2 strúčikgarlic, unpeeled and lightly smashed

Vybavenie

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

Postup

Krok za krokom

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

Správne uchovanie

Skladovanie

Store leftovers in an airtight container in the refrigerator.

Ohrievanie

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