Bograč (Prekmurje Hunter’s Stew)
The Quirky Foodster Team
Ingredients
- Beef, cubed — 400 g (14 oz)
- Pork, cubed — 400 g (14 oz)
- Venison or wild boar, cubed (or extra beef) — 300 g (10 oz)
- Smoked bacon, diced — 150 g (5 oz)
- Onions, finely chopped — 3
- Sweet paprika — 3 tbsp
- Hot paprika (optional) — 1/2 tsp
- Garlic, minced — 3 cloves
- Bay leaves — 2
- Water or light stock — 1.5 L (6 cups)
- Lard or sunflower oil — 2 tbsp
- Salt and black pepper, — to taste
- Dry red wine — 150 ml (2/3 cup)
Method
- Heat the lard in a large heavy pot and render the smoked bacon over medium heat for 3–4 minutes.
- Add the onions and cook gently for 8–10 minutes until deeply softened and golden.
- Remove the pot from the heat briefly and stir in the sweet and hot paprika, coating the onions well (this prevents the paprika from burning and turning bitter).
- Return to the heat, add all the cubed meats and garlic, and stir to coat in the paprika-onion base.
- Pour in the wine and let it bubble for 2 minutes, then add the water or stock and bay leaves.
- Bring to a boil, then reduce to a gentle simmer, cover, and cook for 2 to 2.5 hours, stirring occasionally, until all the meats are very tender and the stew has thickened.
- Season with salt and pepper to taste, remove the bay leaves, and serve hot in deep bowls.
Introduction: Bograč takes its name from the large cast-iron kettle, or bogrács, in which it is traditionally cooked over an open fire in Slovenia's Prekmurje region, near the Hungarian border.
Cultural Background: Bograč takes its name from the large cast-iron kettle, or bogrács, in which it is traditionally cooked over an open fire in Slovenia's Prekmurje region, near the Hungarian border. A rich stew combining several types of meat with paprika and onion, it is the star dish of autumn hunting-season gatherings and village bograč-cooking competitions, cooked communally and shared among large groups.
Tips: Take the pot off the heat before adding paprika — cooking it directly on high heat turns it bitter. Using several kinds of meat gives bograč its signature depth; a single meat can be used, but the flavour will be simpler.
Variations: Add a handful of sliced mushrooms for an earthier, more forest-inspired stew. Some cooks stir in a spoonful of sour cream just before serving for extra richness. Vegetarian / Vegan Note No authentic vegetarian version exists, as the dish is defined by its combination of hunted and farmed meats.
Storage: Refrigerate for up to 3 days; bograč freezes well for up to 2 months and its flavour improves after resting.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of water or stock if too thick. Nutrition (Approx. per Serving) Approx. 410 kcal, 34 g protein, 22 g fat, 9 g carbohydrate per serving.
FAQs:
Q: What meats are traditional in bograč?
A: A mix of beef, pork and game such as venison or wild boar is classic, though home cooks vary the combination.
Q: Why is it cooked in a special kettle?
A: The bogrács kettle allows even, slow cooking over an open fire, traditional to communal outdoor cooking in Prekmurje.
- Beef, cubed — 400 g (14 oz)
- Pork, cubed — 400 g (14 oz)
- Venison or wild boar, cubed (or extra beef) — 300 g (10 oz)
- Smoked bacon, diced — 150 g (5 oz)
- Onions, finely chopped — 3
- Sweet paprika — 3 tbsp
- Hot paprika (optional) — 1/2 tsp
- Garlic, minced — 3 cloves
- Bay leaves — 2
- Water or light stock — 1.5 L (6 cups)
- Lard or sunflower oil — 2 tbsp
- Salt and black pepper, — to taste
- Dry red wine — 150 ml (2/3 cup)
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