{"id":4127,"date":"2026-07-25T17:57:41","date_gmt":"2026-07-25T17:57:41","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-lovacki-gulas\/"},"modified":"2026-07-25T17:57:41","modified_gmt":"2026-07-25T17:57:41","slug":"hrvatski-lovacki-gulas","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-lovacki-gulas\/","title":{"rendered":"Hrvatski lova\u010dki gula\u0161"},"content":{"rendered":"\n<style>\n#recipe-sr-croatian-hunters-stew-lovacki-gulas{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  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.gj-serif{color:#000}\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-rail-stop span,\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-rail-sum,\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-close p{color:#222}\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-rail-track::before{background:#999}\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  \n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-ing-group,\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-steps>li,\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-rail,\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-close,\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-nutri-row,\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-fact{break-inside:avoid}\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-sec h2,\n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-stage{break-after:avoid}\n  \n  #recipe-sr-croatian-hunters-stew-lovacki-gulas .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n<\/style>\n<article id=\"recipe-sr-croatian-hunters-stew-lovacki-gulas\" lang=\"sr\">\n  <p class=\"gj-eyebrow\">Hrvatska kuhinja <i>\u00b7<\/i> Glavno jelo <i>\u00b7<\/i> Recept<\/p>\n  <h2 class=\"gj-h1\"><b>Hrvatski lova\u010dki gula\u0161<\/b> sa pe\u010durkama <span class=\"gj-serif\">i kremastom palentom<\/span><\/h2>\n  <p class=\"gj-sub\">Tamni gula\u0161 spaja nemasnu divlja\u010d sa gove\u0111om ple\u0107kom, vinom, lukom i pe\u010durkama. Dugo tiho kuvanje omek\u0161ava meso, dok palenta prihvata gust, aromati\u010dan sos.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Hrvatska<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Postupak:<\/i> <b>Zape\u010denje i sporo kr\u010dkanje<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Prinos<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">40 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">2 sata 30 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M8 3h8\"\/><path d=\"M9 3v3l-3 5a6 6 0 0 0 12 0l-3-5V3\"\/><path d=\"M8 15h8\"\/><\/svg><\/span><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">3 sata 10 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 800 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Hunters-Stew-\u2014-Lovacki-Gulas-3.webp\" alt=\"Lova\u010dki gula\u0161 od divlja\u010di sa pe\u010durkama i palentom u tamnoj \u010diniji\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">\u0160iroka fotografija pokazuje gust sos koji obla\u017ee nepravilne komade mesa, narezane pe\u010durke i palentu sa strane.<\/p>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Kontekst, ukus i tehnika<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Lova\u010dki gula\u0161 nije jedna strogo propisana formula, ve\u0107 na\u010din da se \u010dvr\u0161\u0107i komadi divlja\u010di pretvore u toplo, duboko jelo za vi\u0161e ljudi. U hrvatskim kontinentalnim krajevima takav lonac mo\u017ee sadr\u017eati jelena, srnetinu, divlju svinju ili me\u0161avinu dostupnog mesa, \u010desto uz luk, vino, korenasto povr\u0107e i za\u010dine koji podnose dugo kuvanje. Ova verzija spaja jelenju ple\u0107ku i gove\u0111u ple\u0107ku. Divlja\u010d daje karakter, a govedina unosi masno\u0107u i \u017eelatin koji stabilizuju sos.<\/p><p class=\"gj-pull\">Divlja\u010d ne omek\u0161ava od ja\u010de vatre; omek\u0161ava kada zape\u010dena korica dobije dovoljno vremena u tihom sosu.<\/p><p>Meso divlja\u010di je nemasnije i lako postaje suvo ako se kuva kao odrezak bez dovoljno vezivnog tkiva. Za gula\u0161 se biraju ple\u0107ka, vrat ili potkolenica, ise\u010deni na velike nepravilne kocke. Povr\u0161ina se dobro osu\u0161i, zatim se meso pe\u010de u malim turama. Prepun lonac pu\u0161ta paru i kuva komade u soku, pa izostane tamna korica koja kasnije gradi ukus sosa. Zape\u010deno meso vra\u0107a se tek kada luk postane mekan i sladak.<\/p><p>Crno vino se koristi kao te\u010dnost i kao izvor kiseline, ali se najpre kuva nekoliko minuta da izgubi sirovu alkoholnu o\u0161trinu. Paradajz-pire, slatka paprika i malo bra\u0161na daju strukturu, bez pretvaranja jela u gustu pastu. Bobice kleke se blago zgnje\u010de, ne melju; njihova smolasta aroma lako postaje dominantna. Lovor i maj\u010dina du\u0161ica ostaju u pozadini. Pe\u010durke ulaze u drugoj polovini kuvanja, tako da zadr\u017ee oblik i ukus, umesto da se potpuno utope u sos.<\/p><p>Vreme je va\u017enije od ta\u010dne temperature mesa. Lonac kr\u010dka dva do dva i po sata, dok vilju\u0161ka ne ulazi u komad bez otpora, a vlakna po\u010dnu da se odvajaju na ivicama. Te\u010dnost se doliva samo koliko treba da meso ostane delimi\u010dno pokriveno. Pred kraj se poklopac skida i sos redukuje do sjajne, srednje guste konzistencije. Ako se zgusne pre nego \u0161to je meso meko, dodaje se malo toplog bujona, ne hladna voda koja bi zaustavila kuvanje.<\/p><p>Palenta je miran prilog tamnom gula\u0161u. Kuvana je od krupnijeg kukuruznog griza, sa malo putera, dovoljno \u010dvrsta da ostane na jednoj strani \u010dinije, ali dovoljno meka da primi sos. Jedna porcija kombinuje oko 250 g gula\u0161a i toplu palentu. Jelo je jo\u0161 skladnije narednog dana, kada se za\u010dini smire i \u017eelatin blago stegne sos. Podgrevanje mora biti postepeno, uz malo bujona, da se meso ne raspadne, a sos ne zalepi za dno.<\/p><p>Odnos dve vrste mesa mo\u017ee da se prilagodi dostupnosti, ali ukupna masa i veli\u010dina kocki ostaju pribli\u017eno iste kako bi vreme kuvanja bilo pouzdano. Jelenja ple\u0107ka je tamnija i nemasnija, pa se gove\u0111i komadi raspore\u0111uju kroz ceo lonac, a ne ostavljaju u jednoj turi. Tokom poslednjih \u010detrdeset minuta meso se proverava pojedina\u010dno: komad koji se lako razdvaja mo\u017ee da se izvadi dok tvr\u0111i nastavlja kuvanje, zatim se sve vra\u0107a u zavr\u0161ni sos. Na taj na\u010din najmek\u0161i delovi ne nestaju u vlaknima. Pe\u010durke se zape\u010du odvojeno da bi njihov ukus ostao jasan i da dodatna voda ne razredi vino. Njihove tamne ivice u gotovom tanjiru daju vizuelnu razliku izme\u0111u mesa, povr\u0107a i sosa. Gula\u0161 se odmara deset minuta pre serviranja. Za to vreme povr\u0161inska masno\u0107a prestaje da klju\u010da, sos se blago stegne, a porcija ostaje uredna uz palentu. Topla \u010dinija usporava hla\u0111enje i zgu\u0161njavanje palente.<\/p><\/div>\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Tok pripreme \u2014 \u010detiri kontrolne ta\u010dke<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Meso se su\u0161i i zape\u010de u turama do tamne korice.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:30<\/b><span>Luk, \u0161argarepa, vino i za\u010dini formiraju osnovu sosa.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:55<\/b><span>Meso po\u010dinje dugo kr\u010dkanje; pe\u010durke se dodaju kasnije.<\/span><\/div><div class=\"gj-rail-stop\"><b>2:35<\/b><span>Sos se redukuje, palenta kuva i porcije sklapaju u toplim \u010dinijama.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Jelenja i gove\u0111a ple\u0107ka seku se na krupne kocke, su\u0161e i zapeku u turama. Slanina, luk, \u0161argarepa i beli luk grade osnovu, a vino se redukuje pre dodavanja paradajz-pirea, paprike, kleke, lovora i bujona. Meso se kr\u010dka oko dva sata, zatim se dodaju zape\u010dene pe\u010durke i kuvanje nastavlja dok vilju\u0161ka lako ne prolazi kroz komade. Sos se na kraju redukuje bez poklopca. Posebno se kuva palenta sa puterom. Recept daje \u0161est porcija tamnog gula\u0161a u kojem meso ostaje u krupnim komadima, pe\u010durke su vidljive, a palenta upija sos bez raspadanja. Meso i pe\u010durke ostaju jasno odvojeni, a sos sjajan i srednje gust.<\/p>\n  <\/div>\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za gula\u0161<\/h3><ul><li><b>Jelenja ple\u0107ka, 900 g<\/b> \u2014 <em>ise\u010dena na kocke od 4 cm<\/em><\/li><li><b>Gove\u0111a ple\u0107ka, 500 g<\/b> \u2014 <em>ise\u010dena na kocke od 4 cm<\/em><\/li><li><b>So, 14 g<\/b> \u2014 <em>podeljeno<\/em><\/li><li><b>Crni biber, 1 ka\u0161i\u010dica<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li><li><b>Ulje, 40 ml<\/b> \u2014 <em>za zape\u010denje u turama<\/em><\/li><li><b>Dimljena slanina, 120 g<\/b> \u2014 <em>ise\u010dena na male kocke<\/em><\/li><li><b>Crni luk, 600 g<\/b> \u2014 <em>sitno seckan<\/em><\/li><li><b>\u0160argarepa, 250 g<\/b> \u2014 <em>ise\u010dena na male kocke<\/em><\/li><li><b>Beli luk, 4 \u010dena<\/b> \u2014 <em>sitno seckan<\/em><\/li><li><b>P\u0161eni\u010dno bra\u0161no, 30 g<\/b> \u2014 <em>za tanko vezivanje<\/em><\/li><li><b>Paradajz-pire, 30 g<\/b> \u2014 <em>koncentrisan<\/em><\/li><li><b>Slatka mlevena paprika, 15 g<\/b> \u2014 <em>dodaje se kratko<\/em><\/li><li><b>Suvo crno vino, 350 ml<\/b> \u2014 <em>bez izra\u017eene slatko\u0107e<\/em><\/li><li><b>Bujon, 900 ml<\/b> \u2014 <em>topao i blago posoljen<\/em><\/li><li><b>Sme\u0111i \u0161ampinjoni, 400 g<\/b> \u2014 <em>narezani deblje<\/em><\/li><li><b>Bobice kleke, 6 komada<\/b> \u2014 <em>blago zgnje\u010dene<\/em><\/li><li><b>Lovorov list, 2 komada<\/b> \u2014 <em>za dugo kuvanje<\/em><\/li><li><b>Suva maj\u010dina du\u0161ica, 1 ka\u0161i\u010dica<\/b> \u2014 <em>umereno<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za palentu<\/h3><ul><li><b>Kukuruzni griz, 300 g<\/b> \u2014 <em>srednje krupan<\/em><\/li><li><b>Voda, 1,2 l<\/b> \u2014 <em>za palentu<\/em><\/li><li><b>So, 8 g<\/b> \u2014 <em>za palentu<\/em><\/li><li><b>Puter, 40 g<\/b> \u2014 <em>za zavr\u0161nu puno\u0107u<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Klju\u010dni alergeni: gluten i mleko; vino mo\u017ee sadr\u017eati sulfite. Prakti\u010dne zamene opisane su u odeljku o varijacijama.<\/div><\/div><\/div>\n  <\/div>\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Zape\u010denje i osnova<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Osu\u0161ite i za\u010dinite meso<\/p><p class=\"gj-step-x\">Meso dobro osu\u0161ite, pome\u0161ajte sa 10 g soli i biberom. Ostavite 15 minuta dok se lonac zagreva.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zapecite u turama<\/p><p class=\"gj-step-x\">U te\u0161kom loncu zagrejte ulje. Meso pecite u 3\u20134 ture po 5\u20136 minuta, dok vi\u0161e strana ne dobije tamnu koricu. Izvadite ga i sa\u010duvajte sokove.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite lukovu osnovu<\/p><p class=\"gj-step-x\">U lonac dodajte slaninu i pecite 4 minuta. Dodajte luk i preostala 4 g soli pa dinstajte 15 minuta. Dodajte \u0161argarepu i beli luk, nastavite 5 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte vino i za\u010dine<\/p><p class=\"gj-step-x\">Ume\u0161ajte bra\u0161no, paradajz-pire i mlevenu papriku 30 sekundi. Nalijte vino, sastru\u017eite dno i kuvajte 6\u20138 minuta, dok se koli\u010dina ne smanji pribli\u017eno za tre\u0107inu.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Sporo kuvanje i palenta<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Kr\u010dkajte meso<\/p><p class=\"gj-step-x\">Vratite meso i sokove. Dodajte 700 ml bujona, kleku, lovor i maj\u010dinu du\u0161icu. Poklopite delimi\u010dno i kr\u010dkajte 1 sat 45 minuta na vrlo blagoj vatri.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte pe\u010durke<\/p><p class=\"gj-step-x\">Pe\u010durke zapecite u suvom tiganju 6\u20138 minuta da izgube vi\u0161ak vode i porumene. Dodajte ih gula\u0161u i kuvajte jo\u0161 30\u201340 minuta, uz bujon po potrebi.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Doterajte sos<\/p><p class=\"gj-step-x\">Kada vilju\u0161ka lako ulazi u meso, skinite poklopac i kuvajte 10\u201315 minuta do srednje guste, sjajne konzistencije. Izvadite lovor i proverite so.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte palentu<\/p><p class=\"gj-step-x\">Prokuvajte 1,2 l vode sa 8 g soli. Sipajte palentu u tankom mlazu uz me\u0161anje i kuvajte prema vrsti griza 15\u201325 minuta. Ume\u0161ajte puter i ostavite 5 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Poslu\u017eite<\/p><p class=\"gj-step-x\">U zagrejane \u010dinije stavite palentu sa jedne strane i gula\u0161 sa druge. Preko palente prelijte samo deo sosa, da njena tekstura ostane vidljiva.<\/p><\/div><\/li><\/ol>\n  <\/div>\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne izmene<\/h2><\/div>\n    <h3>Serviranje<\/h3><p>Lova\u010dki gula\u0161 se slu\u017ei u dubokim zagrejanim tanjirima uz palentu, njoke ili \u0161iroke rezance. Ova verzija ostaje uz palentu, koja ne preuzima aromu kleke i vina. Kiseli krastavci, ukiseljene paprike ili salata od kupusa daju potrebnu kiselinu. Dodatna pavlaka nije potrebna i ubla\u017eila bi tamni karakter sosa.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Gula\u0161 se hladi u plitkim posudama i \u010duva do 4 dana u fri\u017eideru. Podgreva se lagano, uz 50\u2013100 ml bujona, do najmanje 74 \u00b0C. Mo\u017ee da se zamrzne do 3 meseca. Palenta se \u010duva odvojeno do 3 dana; pri podgrevanju se dodaje malo vode ili se hladna se\u010de i kratko zape\u010de.<\/p><h3>Varijacije i zamene<\/h3><p>Jelenja ple\u0107ka mo\u017ee se zameniti srnetinom. Gove\u0111i deo mo\u017ee ustupiti mesto mesu divlje svinje, uz potpuno kuvanje do meko\u0107e. Pe\u010durke mogu biti me\u0161avina \u0161ampinjona i vrganja, pri \u010demu se suvi vrganji potapaju i njihova proce\u0111ena te\u010dnost ura\u010dunava u bujon. Palenta mo\u017ee biti \u010dvr\u0161\u0107a i ohla\u0111ena u plo\u010di, zatim ise\u010dena i zape\u010dena.<\/p><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Meso se ne okre\u0107e dok se samo ne odvoji od dna. Kleka se meri komad po komad, po\u0161to prevelika koli\u010dina daje ukus smole. Sos se soli kona\u010dno tek posle redukcije, kada su vino, bujon i slanina ve\u0107 koncentrisali natrijum.<\/p><h3>Oprema<\/h3><p>Najbolji je te\u017eak lonac od livenog gvo\u017e\u0111a ili debelog \u010delika, \u0161irok tiganj za pe\u010durke, \u0161erpa za palentu i \u010dvrsta varja\u010da. Te\u017eak lonac odr\u017eava mirno kr\u010dkanje i smanjuje lokalno zagorevanje dugog sosa.<\/p>\n  <\/div>\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 800 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 56 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 58 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 38 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 7 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 880 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 1 porcija gula\u0161a sa palentom. <b>Klju\u010dni alergeni:<\/b> gluten i mleko; vino mo\u017ee sadr\u017eati sulfite. Procena obuhvata jednu \u0161estinu gula\u0161a i palente. Vrsta divlja\u010di, koli\u010dina masno\u0107e na mesu i redukcija sosa menjaju kona\u010dne vrednosti.<\/p>\n  <\/div>\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Lova\u010dki gula\u0161 ne treba da krije meso u sosu; svaki komad treba da ostane vidljiv, taman i mekan pod vilju\u0161kom.<\/p>\n    <p>Zape\u010denje u turama i duga tiha toplota pretvaraju nemasnu divlja\u010d u so\u010dan gula\u0161, dok pe\u010durke i kleka ostaju jasne, ali ne dominantne. Palenta zavr\u0161ava tanjir bez takmi\u010denja sa tamnim sosom.<\/p>\n  <\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-croatian-hunters-stew-lovacki-gulas\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Hrvatski lova\u010dki gula\u0161 sa pe\u010durkama i kremastom palentom\",\n  \"description\": \"Tamni gula\u0161 spaja nemasnu divlja\u010d sa gove\u0111om ple\u0107kom, vinom, lukom i pe\u010durkama. 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