Srnin bograč

Roe's beggar

Ingredients for 8-10 people:

  • 1.5 kg of roe deer
  • 0.5 kg pork neck
  • 0.5 kg of lamb
  • 1 kg of red onion
  • 5 cloves of garlic
  • 0.4 kg of red pepper
  • 0.3 kg of carrots
  • 5 tablespoons of olive oil
  • 2 tablespoons of goose fat (can also be beef or pork)
  • 0.5 l of white wine (pinot gris)
  • 0.5 l red wine (pinot noir)
  • 1 teaspoon of dry spices: whole pepper, cumin, coriander, smoked paprika, rosemary, thyme, marjoram, nutmeg, brown sugar, piranha salt
  • 4 tablespoons of Japanese soy sauce (yamasa)
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of maple syrup

Let's cook:

  • Fry the chopped onion slowly in olive oil, then add brown sugar, salt and garlic. Roast for as long (approx. 20 minutes) as the onions reach a caramelized stage.
  • Cut the meat into cubes and fry it on high heat in a separate pan until golden brown. We also fry carrots and peppers cut into strips.
  • Pour all (prepared and other) ingredients into the pot with the onion and simmer for approx. 3 hours or until the desired softness of the meat.
  • If the goulash is too thin, you can make a paste of water and flour. Dissolve 2 tablespoons of flour in two tablespoons of water, then add this mixture to the bowl and stir for one minute.
  • Serve bograč together with our homemade sauces and you too can taste the sixth taste. We recommend Čebulito sauce, for a more intense aftertaste of onions and smoked paprika, or Mangonas , for a sweet touch from tropical places :)
  • Good run <3
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