Count’s stew (grofovski gulaš)


  • 1 kg of venison
  • 300 g of onions
  • 100 g of smoked pancetta
  • 4-5 cloves of garlic
  • parsley
  • 100 g of prunes
  • 2 bay leaves
  • 1-2 rosemary stems
  • 400 ml of red wine
  • olive oil
  • 1 sage leaf
  • salt and pepper
  • hot peppers



Dice and marinate the venison (wine vinegar, water, bay leaf, rosemary, salt and onion). Leave to marinate over night. Sauté finely chopped onions and diced pancetta on some olive oil. Once the onion softens, add some garlic and parsley, as well as the meat. Let the meat sauté in its own juices. Once all the liquids from the meat have evaporated, add the rest of the chopped garlic and parsley. Add the wine, briefly sauté, and then add stock. Season with salt and hot peppers, add the bay leaf, rosemary and sage. Sauté until the meat softens. Add stock when needed. Once the meat is ready, serve it with dough dumplings.