Slavonians have always known how to turn the riches of fields, forests and rivers into a delicious bite and take pride in the abundance of good food. Kind Slavonian soul, noble heart and well-known hospitality will make enjoyment in these meals an unforgettable experience.
It is a traditional meal from Slavonia (eastern part of Croatia) and people from there are very proud of it. They even have an annual “Čobanac festival” where they host a Čobanac making competition.
Traditionally, it’s cooked outside in a cauldron hung from a tripod. As a rule, it should contain at least three different types of meat and be cooked for hours on mid fire.
2 tbsps oil (canola or sunflower)
400g game (venison or boar)
3 bay leaves
1.5 – 2 tablespoon salt
¼ teaspoon black pepper
1 tablespoon paprika
1 tablespoon tomato purée
100 ml white wine
1 fresh hot pepper
Cube the beef, game and pork in size of 2,5-3 cm/1 in.
Clean the onion and cut it into small cubes. First you fry the onion in the kettle or in a deep, wide pan, for about 20 – 25 minutes.
After that add the beef and the game into the kettle, pour about 1 l/34 fl oz water and cook for half an hour. Then add pork, bay leaves, 1 tablespoon tomato purée and enough water (6 cups) so you do not need to add any more water until it is cooked. Cook on mid fire for about an hour. Add salt and pepper and continue to cook for the next 30 minutes.
Remove some liquid from the kettle and add paprika and tomato concentrate, mix well. Pour it into the stew, together with some wine, and boil for another 20 minutes. At the end of cooking add chopped hot pepper and briefly boil all together (until the meat is to your desired tenderness). Serve the shepherd stew with homemade bread dumplings or pasta!
Photo by Dražen Bota