Prlek-Style Paella with Game Meat

A main dish that represents an interesting fusion of Spain and Prlekija. The recipes author, Sašo Papp, says this is a paella as the Prlek people would make it, and the game meat as hunters at Laški grad might prepare it.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Buckwheat porridge with mushrooms

  • pieces Oil, vegetable oil, canola

  • 80 g Onion, raw

  • 400 g Mushrooms, mushrooms, fresh

  • 5 g Garlic, fresh

  • pieces Parsley, fresh

  • pieces Soup base, beef, cube

  • 320 g Buckwheat flakes

Goulash

  • pieces Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 400 g Game meat, roe deer, fresh

  • 2 pod Garlic, fresh

  • 50 g Tomato, red

  • pieces Spices, ginger, ground

  • pieces Spices, rosemary, dried

  • pieces Spices, pepper, red or cayenne

  • 2 piece Spices, bay (leaves)

  • pieces Spices, pepper, black

  • pieces Chili peppers, red chili, fresh

  • pieces Spices, paprika

  • 1 dl Alcohol, Wine, White

  • 1 dl Alcohol, Wine, Red

  • 200 g Game meat, roe deer, fresh

  • pieces Salt, table

  • pieces Spices, pepper, black

Steps

  1. First, wash and dry the stew meat. Then cut it into cubes and season with salt and pepper.

  2. Finely chop the onion and sauté it in a little oil for about 2 minutes. Add the meat cubes and sear them well on all sides. Add garlic, finely chopped tomato, bay leaf, rosemary, juniper berries, black pepper, a bit of fresh red chili, and sweet paprika. Pour in red and white wine and simmer on moderate heat for at least one hour.

  3. While the meat is simmering, cut the cleaned porcini mushrooms (or button mushrooms) into pieces. In a pan with a little oil, first sauté the onion, then add the sliced mushrooms. Next, add garlic and parsley. Season with salt and pepper to taste, then generously pour in beef broth.

  4. Rinse the buckwheat groats and add them to the pan where the mushrooms are cooking in the broth base. Cook until the groats soften.

  5. Clean, wash, and dry the fillet. Season it with salt and pepper. Heat oil well in a pan and sear the seasoned fillet so that it remains nicely pink inside. Slice the cooked fillet into pieces about 1.5 to 2 cm thick.

  6. On a plate, first serve the buckwheat with mushrooms, then place the game stew on top. Add a piece of the fillet on the very top and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 79.69 kcal
  • Fat: 2.62 g
    • Saturated Fat: 1.12 g
  • Carbohydrates: 3.65 g
    • Sugars: 1.12 g
  • Protein: 9.17 g
  • Fiber: 0.56 g