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 porsiyon
Cuisine: french
Ingredients: 1.200 g bear meat trimmed of all fat and cut into 2-inch cubes; 100 g salt pork diced; 1 yemek kaşığı olive oil (isteğe bağlı); 3 yemek kaşığı all-purpose flour; 1,5 yemek kaşığı parmesan cheese grated; 1 çay kaşığı salt; 1 çay kaşığı black pepper freshly ground; 2 adet shallot finely chopped; 4 yemek kaşığı dijon mustard; 2 yemek kaşığı honey; 1 çay kaşığı black peppercorns lightly crushed; 750 ml dry red wine; 2 diş 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 50 dk.
Porsiyon: 6
Zorluk: Orta

Alerjen bilgisi: gluten, süt, hardal ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1.200 gbear meat, trimmed of all fat and cut into 2-inch cubes
100 gsalt pork, diced
1 yemek kaşığıolive oil(isteğe bağlı)
3 yemek kaşığıall-purpose flour
1,5 yemek kaşığıparmesan cheese, grated
1 çay kaşığısalt
1 çay kaşığıblack pepper, freshly ground
2 adetshallot, finely chopped
4 yemek kaşığıdijon mustard
2 yemek kaşığıhoney
1 çay kaşığıblack peppercorns, lightly crushed
750 mldry red wine
2 dişgarlic, unpeeled and lightly smashed

Ekipman

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

Hazırlanışı

Adım adım

1
Pat the bear meat cubes dry with paper towels.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
3
Toss the bear meat cubes in the flour mixture until evenly coated on all sides, shaking off any excess.
Yaklaşık 5 dk.
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.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
7
Add the chopped shallots to the pot and cook until softened, about 3 minutes, scraping up any browned bits from the bottom.
Yaklaşık 3 dk.
8
Stir in the Dijon mustard, honey, and crushed black peppercorns, and cook for one minute until fragrant.
Yaklaşık 1 dk.
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.
Yaklaşık 3 dk.
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.
Yaklaşık 2 dk.
11
Reduce heat to low, cover the pot, and let it simmer gently for 3 hours, or until the meat is fork-tender.
Yaklaşık 3 sa.
Aşçının notu: 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.
Yaklaşık 1 dk.

Tazeliğini koruyun

Saklama

Store leftovers in an airtight container in the refrigerator.

Yeniden ısıtma

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