Siberian Cuisine Is Impossible To Imagine Without Maral, A Large Deer That Lives In The Local Forests. People Here Also Love Fern, Which They Boil, Stew, Fry And Even Salt To Get A Delicious Dietary
Maral, a large deer native to Siberian forests, pairs beautifully with fern in this hearty and nutritious stew. It's a comforting dish that showcases the flavors of the region. Perfect for a family meal, this stew is both filling and full of health benefits.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 colander
- 1 ladle
Ingredients
- 500 g maral meat or venison
- 300 g fresh fern or 200 g dried fern
- 2 medium potatoes diced
- 1 large onion chopped
- 2 medium carrots sliced
- 3 cloves garlic minced
- 1 liter beef or vegetable broth
- 100 ml olive oil
- 1 teaspoon salt to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
- Prepare the fern by rinsing it thoroughly in cold water. If using dried fern, soak it in water for 30 minutes before cooking.
- Cut the maral meat into bite-sized cubes. Season with salt and pepper.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the maral meat and brown on all sides, about 5-7 minutes.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
- Stir in the sliced carrots and diced potatoes. Cook for another 5 minutes.
- Pour the beef or vegetable broth into the pot. Add the fern, thyme, and bay leaves. Bring to a boil.
- Reduce the heat to low, cover, and let it simmer for about 45 minutes, stirring occasionally until the meat is tender.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, ladled into bowls.
Notes
You can substitute maral meat with other types of venison or beef if maral is unavailable.
This dish goes well with a side of crusty bread or rye bread.
If you like a thicker stew, you can mix a tablespoon of cornstarch with cold water and add it to the pot in the last 10 minutes of cooking.