Venison in a Clay Pot (Gyuvech)
A traditional Bulgarian clay-pot (gyuvech) preparation of marinated venison with mushrooms, bacon and pearl onions, slow-baked with the lid sealed with dough. 2 users cooked this recipe.
Ingredients
| 700 g | venison (from the shoulder, or another cut) |
| 1 ч. л. | red pepper (paprika) |
| 1 l | red wine |
| 50 g | tomato puree |
| 250 g | mushrooms |
| 50 - 100 г | bacon |
| 50 g | cow's butter |
| 200 g | pearl onions |
| 1 глава | onion |
| 1 ч. л. | salt |
| 3 розички | cloves (for the marinade) |
| 3 листа | bay leaves (for the marinade) |
| 10 зърна | black peppercorns (for the marinade) |
| 200 - 250 мл | vinegar (for the marinade) |
| 1 - 2 скилидки | garlic (for the marinade) |
| 1 парче | celery (for the marinade) |
| 1 глава | onion (for the marinade) |
| 3 зърна | allspice (for the marinade) |
| 1 ч. л. | savory (for the marinade) |
Instructions
For the marinade, coarsely chop the onion, garlic and celery. Put them into vinegar mixed in a pot with a litre of water and the spices. Let the marinade boil for 10 minutes. Once it has cooled, marinate the cut venison in it for 1 day, or if possible 2 days.
Blanch the pearl onions in boiling water, let them cool in it and peel them.
Fry them in the butter. Remove them and, in the same fat, fry the finely chopped onion, mushrooms and bacon. Sprinkle with the paprika, stir in the tomato puree and pour in the wine. Let it boil for a few minutes, then add the pearl onions, the venison and the spices.
Transfer everything into a clay pot (gyuvech). Seal the lid with dough and bake for about 2 hours at 180 degrees.