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2-3 kg mixture of boneless meats - deer, wild boar, tender young beef, pork
(If game meat is not available, this stew can be made with just pork and beef.)
1.2 kg red onion
100 g carrots
100 g celery
100 g root parsley
100 g cooked tomatoes
2 g hot paprika
2 g sweet paprika (add more if desired)
200ml white wine
3 hot chillies
100ml vegetable oil
Pepper
Bay leaf
Water or stock for topping up
Salt & pepper
Preparation:
Finely grind or grate the onion and root vegetables (carrots, celery, parsley) and then fry them in the oil. When the onion becomes glazed, add the meat, cut into cubes of 2 x 2 cm. Add each type of meat to the frying pan according to its firmness. For example, first the deer, after 10-15 minutes the wild boar, then after 10-15 minutes add the beef, then after 10-15 minutes the pork etc. Stew all together and top up with warm water or stock. When the meat becomes tender (but not falling apart) add the remaining ingredients – hot and sweet paprika, cooked tomatoes, pepper, salt, hot chillies and the bay leaf. Stew for another 10-20 minutes adding warm water or stock. This is a soupy dish and therefore per person there needs to be 250ml of liquid. When it is cooked, add the wine and more seasoning if desired. At the end, spoon into the stew the dumplings to boil for about 10 minutes. Serve in deep bowls. As the name suggests, this dish was first cooked by the shepherds in big pots or cauldrons in this area. Today the best stews are those cooked in large pots over an open flame.
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