{"id":4226,"date":"2026-07-26T11:51:47","date_gmt":"2026-07-26T11:51:47","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-gulas-od-jelena\/"},"modified":"2026-07-26T11:51:47","modified_gmt":"2026-07-26T11:51:47","slug":"hrvatski-gulas-od-jelena","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-gulas-od-jelena\/","title":{"rendered":"Hrvatski gula\u0161 od jelena"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;--gj-ink-soft:#414a46;--gj-muted:#656c68;\n  --gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);\n  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11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-ing-group ul{list-style:none}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Compact instruction rows *\/\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-steps-wrap{counter-reset:gj-step}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 9px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:750;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-stage span{display:grid;width:24px;height:24px;place-items:center;border:1px solid rgba(143,99,24,.24);border-radius:50%;background:rgba(255,253,250,.65);font-size:8.5px;letter-spacing:0}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-steps{display:grid;list-style:none;border-top:1px solid var(--gj-line)}\n#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes 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.gj-nutri-row>div,#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-ing-group,#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-info-card,#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-steps>li,#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-pull,#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-rail,#recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-rail *{color:#111!important}\n  #recipe-sr-latn-hr-croatian-venison-goulash-with-prunes .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n\n<section id=\"recipe-sr-latn-hr-croatian-venison-goulash-with-prunes\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-croatian-venison-goulash-with-prunes\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Glavno jelo \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-croatian-venison-goulash-with-prunes\">\n      <span class=\"gj-title-main\"><b>Gula\u0161 od jelena<\/b> sa suvim \u0161ljivama<\/span>\n      <span class=\"gj-title-accent gj-serif\">i kremastom palentom<\/span>\n    <\/h2>\n    <p class=\"gj-sub\">Kocke jelenjeg mesa sporo kuvane sa pancetom, lukom, crvenim vinom, klekom i suvim \u0161ljivama, poslu\u017eene uz meku palentu koja prima gust, tamni sos.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Glavno jelo<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska kuhinja<\/strong><\/li>\n      <li>Metod: <strong>Sporo dinstanje<\/strong><\/li>\n      <li>Te\u017eina: <strong>Srednje zahtevno<\/strong><\/li>\n    <\/ul>\n  <\/header>\n\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\">\n    <div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Priprema<\/dt><dd>35 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>2 h 45 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Odmor<\/dt><dd>10 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>3 h 30 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Energija<\/dt><dd>\u2248 690 kcal<\/dd><\/div>\n  <\/dl>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Venison-Goulash-with-Prunes-3.webp\" alt=\"\u0160iroka sme\u0111a \u010dinija sa gula\u0161om od jelena, suvim \u0161ljivama i palentom na tamnom drvenom stolu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Sporo kuvani gula\u0161 od jelena sa vidljivim suvim \u0161ljivama, poslu\u017een uz meku palentu.<\/figcaption>\n  <\/figure>\n\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-hr-croatian-venison-goulash-with-prunes\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-sr-latn-hr-croatian-venison-goulash-with-prunes\">Nemasno meso divlja\u010di, tamni sos i kontrolisana slatko\u0107a<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Gula\u0161 od jelena sa suvim \u0161ljivama spaja sna\u017eno, nemasno meso divlja\u010di sa vo\u0107nom slatko\u0107om i dugim kuvanjem u crvenom vinu. Suve \u0161ljive ne pretvaraju jelo u sladak sos; njihova uloga je da zaokru\u017ee gor\u010dinu zape\u010denih sokova, kiselinu vina i smolastu aromu kleke. Palenta ostaje blaga i kremasta, pa preuzima gusti preliv bez takmi\u010denja sa mesom. Dobro izvedena porcija ima tamne, cele kocke jelena koje se lako razdvajaju vilju\u0161kom, ali nisu rasute u vlakna.<\/p><blockquote class=\"gj-pull\">Suve \u0161ljive dolaze pred kraj; treba da omek\u0161aju i zaokru\u017ee sos, ne da se potpuno rastvore i zaslade celu posudu.<\/blockquote><p>Ple\u0107ka ili vrat predstavljaju pouzdaniji izbor od veoma nemasnih odrezaka. Ovi delovi imaju dovoljno vezivnog tkiva da tokom sporog kuvanja omek\u0161aju i obogate sos. Meso se \u010disti od srebrne opne i se\u010de na kocke pribli\u017eno iste veli\u010dine. Sitni komadi se isu\u0161e pre nego \u0161to ve\u0107i omek\u0161aju, a preveliki produ\u017eavaju kuvanje. Povr\u0161ina se temeljno su\u0161i i meso se zapeca u vi\u0161e tura; prenatrpana posuda zadr\u017eava paru i spre\u010dava stvaranje sme\u0111e korice.<\/p><p>Panceta donosi masno\u0107u koja divlja\u010di nedostaje. Prvo se polako topi, a zatim se u njenoj masno\u0107i i dodatom ulju zapeca jelen. Meso se sklanja, dok luk dugo omek\u0161ava na istom dnu i rastvara karamelizovane sokove. Koncentrat paradajza i slatka paprika zagrevaju se kratko, a kleka se samo blago zgnje\u010di. Previ\u0161e kleke daje ukus sli\u010dan leku; nekoliko bobica dovoljno je da naglasi \u0161umski karakter bez prekrivanja vina.<\/p><p>Crveno vino se redukuje pre dodavanja bujona. Ta faza uklanja sirovu alkoholnu o\u0161trinu i koncentri\u0161e kiselinu. Meso se zatim vra\u0107a u posudu, a te\u010dnost treba da ga skoro prekrije. Gula\u0161 se kuva na vrlo blagoj vatri, uz povremenu proveru nivoa te\u010dnosti. Sna\u017eno klju\u010danje sabija proteinska vlakna, muti sos i pove\u0107ava rizik da se spolja\u0161njost kocki raspadne pre nego \u0161to sredina postane meka.<\/p>\n      <\/div>\n      <div class=\"gj-copy-col\">\n        <p>Suve \u0161ljive se dodaju u poslednjih tridesetak minuta. Ako se kuvaju od po\u010detka, potpuno se rastvaraju i mogu previ\u0161e zasladiti sos. Dovoljno je da nabubre, omek\u0161aju i predaju deo vo\u0107ne kiseline. Nekoliko plodova mo\u017ee da se blago pritisne o zid posude radi vezivanja, dok ostatak ostaje ceo i vidljiv. Zavr\u0161na gustina dolazi iz luka, kolagena i redukcije, bez bra\u0161na ili zapr\u0161ke.<\/p><p>Meso divlja\u010di mora biti bezbedno i potpuno termi\u010dki obra\u0111eno. Kod gula\u0161a temperatura nije jedini cilj: kocke \u0107e bezbedni minimum pre\u0107i ranije, ali \u0107e ostati tvrde dok se vezivno tkivo ne razgradi. Gotov komad pru\u017ea mali otpor vilju\u0161ci i lako se razdvaja, obi\u010dno posle dva do dva i po sata. Deset minuta odmora smiruje sos, dopu\u0161ta masno\u0107i da se ravnomerno rasporedi i olak\u0161ava kona\u010dno pode\u0161avanje soli.<\/p><p>Palenta se kuva pred kraj, dok gula\u0161 zavr\u0161ava sa \u0161ljivama. Kukuruzna krupica se sipa postepeno u posoljenu vodu i me\u0161a dok ne postane glatka. Puter daje puno\u0107u, ali ne treba da je pretvori u te\u017eak prilog. Ova testirana verzija \u010duva jasnu razliku izme\u0111u gustog gula\u0161a i meke palente. Na tanjiru se meso i \u0161ljive stavljaju uz palentu, a sos se preliva preko obe komponente tako da svaki zalogaj povezuje dimljenu pancetu, vino, vo\u0107e i kukuruz. Sos se ne zasla\u0111uje dodatnim \u0161e\u0107erom: ravnote\u017ea dolazi iz luka, redukovanog vina i prirodne slatko\u0107e vo\u0107a, uz poslednju proveru soli tek posle odmora, \u0161to se jasno ose\u0107a u svakoj gotovoj porciji.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-croatian-venison-goulash-with-prunes\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od sna\u017enog zape\u010denja do mekog vlakna<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-hr-croatian-venison-goulash-with-prunes\">Sporo gra\u0111enje gula\u0161a<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Aktivno: 3 h 20 min \u00b7 Odmor: 10 min odmora<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>\u010ci\u0161\u0107enje divlja\u010di, se\u010denje luka i priprema za\u010dina.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT25M\">0:25<\/time><span>Topljenje pancete i zape\u010denje mesa u turama.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT55M\">0:55<\/time><span>Redukcija vina i po\u010detak tihog dinstanja.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT2H55M\">2:55<\/time><span>Dodavanje \u0161ljiva, kuvanje palente i odmor gula\u0161a.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Jelenja ple\u0107ka se o\u010disti, ise\u010de na jednake kocke i dobro osu\u0161i. Panceta se polako otopi, a meso sna\u017eno zape\u010de u vi\u0161e tura. Na istom dnu dugo se omek\u0161ava luk, zatim se kratko zagrevaju beli luk, koncentrat paradajza, paprika i zgnje\u010dena kleka. Crveno vino se redukuje pre dodavanja bujona i vra\u0107anja mesa. Gula\u0161 se kuva vrlo tiho dok kocke ne omek\u0161aju i lako se razdvajaju vilju\u0161kom. Suve \u0161ljive ulaze poslednjih tridesetak minuta, da ostanu cele i samo blago zaslade sos. Posle deset minuta odmora jelo se slu\u017ei uz sve\u017ee kuvanu palentu sa puterom. Dobija se \u0161est obilnih porcija tamnog, gustog gula\u0161a bez bra\u0161na, sa jasnim ukusom divlja\u010di i vo\u0107nim zavr\u0161etkom.<\/p>\n  <\/aside>\n\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-hr-croatian-venison-goulash-with-prunes\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-sr-latn-hr-croatian-venison-goulash-with-prunes\">Sastojci<\/h3>\n    <\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-group-1-sr-latn-hr-croatian-venison-goulash-with-prunes\"><h4 id=\"recipe-ingredients-group-1-sr-latn-hr-croatian-venison-goulash-with-prunes\">Za gula\u0161<\/h4><ul><li><strong>1,4 kg jelenje ple\u0107ke, o\u010di\u0161\u0107ene i ise\u010dene na kocke<\/strong><\/li><li><strong>150 g dimljene pancete, ise\u010dene na kockice<\/strong><\/li><li><strong>700 g crnog luka, tanko se\u010denog<\/strong><\/li><li><strong>60 ml neutralnog ulja<\/strong><\/li><li><strong>4 \u010dena belog luka, sitno seckana<\/strong><\/li><li><strong>30 g koncentrata paradajza<\/strong><\/li><li><strong>10 g slatke mlevene paprike<\/strong><\/li><li><strong>5 bobica kleke, blago zgnje\u010denih<\/strong><\/li><li><strong>2 lista lovora<\/strong><\/li><li><strong>500 ml suvog crvenog vina<\/strong><\/li><li><strong>500 ml gove\u0111eg ili lova\u010dkog bujona<\/strong><\/li><li><strong>250 g suvih \u0161ljiva bez ko\u0161tica<\/strong><\/li><li><strong>10 g fine morske soli<\/strong><\/li><li><strong>1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-group-2-sr-latn-hr-croatian-venison-goulash-with-prunes\"><h4 id=\"recipe-ingredients-group-2-sr-latn-hr-croatian-venison-goulash-with-prunes\">Za palentu<\/h4><ul><li><strong>300 g krupne kukuruzne krupice<\/strong><\/li><li><strong>1,2 l vode<\/strong><\/li><li><strong>10 g fine morske soli<\/strong><\/li><li><strong>20 g neslanog putera<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei mleko iz putera i sulfite iz crvenog vina. Bujon mo\u017ee sadr\u017eati celer ili gluten, pa se bira proizvod sa jasnom deklaracijom. Palenta je bez glutena samo kada je kukuruzna krupica sertifikovana protiv unakrsne kontaminacije.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-hr-croatian-venison-goulash-with-prunes\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-sr-latn-hr-croatian-venison-goulash-with-prunes\">Priprema, korak po korak<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Zape\u010denje i aromati\u010dna osnova<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pripremite meso<\/p><p class=\"gj-step-x\">Jelenju ple\u0107ku o\u010distite od srebrne opne, isecite na kocke od 4 cm i temeljno osu\u0161ite. Posolite sa 6 g soli neposredno pre zape\u010denja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Otopite pancetu<\/p><p class=\"gj-step-x\">U te\u0161koj \u0161erpi zagrevajte pancetu 6\u20138 minuta na srednjoj vatri, dok ne pusti masno\u0107u i rubovi ne postanu zlatni. Izvadite je \u0161upljikavom ka\u0161ikom.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zapecite jelena<\/p><p class=\"gj-step-x\">Dodajte ulje i meso zapecite u tri ture, po 6\u20138 minuta po turi. Kocke treba da dobiju tamnu koricu sa vi\u0161e strana; svaku turu izvadite na tanjir.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Omek\u0161ajte luk<\/p><p class=\"gj-step-x\">Smanjite vatru, dodajte luk i kuvajte 15\u201318 minuta uz struganje dna, dok ne postane mekan i tamno zlatan.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte aromati\u010dne sastojke<\/p><p class=\"gj-step-x\">Ume\u0161ajte beli luk, koncentrat paradajza, papriku i kleku i kuvajte 1 minut. Paprika ne sme ostati na suvom dnu dovoljno dugo da potamni.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Sporo kuvanje i \u0161ljive<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Redukujte vino<\/p><p class=\"gj-step-x\">Sipajte vino, dodajte lovor i kuvajte 8\u201310 minuta, dok se koli\u010dina ne smanji pribli\u017eno za tre\u0107inu i nestane sirov alkoholni miris.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dinstajte meso<\/p><p class=\"gj-step-x\">Vratite jelenje meso i pancetu, dodajte bujon, preostalu so i biber. Dovedite do blagih mehuri\u0107a, poklopite delimi\u010dno i kuvajte 2 sata na slaboj vatri.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte suve \u0161ljive<\/p><p class=\"gj-step-x\">Ume\u0161ajte suve \u0161ljive i nastavite kuvanje 25\u201335 minuta, dok meso lako ne popu\u0161ta pod vilju\u0161kom, a \u0161ljive ostanu cele. Po potrebi dodajte malo vrele vode.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite gula\u0161<\/p><p class=\"gj-step-x\">Sklonite sa vatre, izvadite lovor i ostavite 10 minuta. Probajte sos i pode\u0161avajte so tek kada se masno\u0107a i te\u010dnost smire.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Palenta i serviranje<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Skuvajte palentu<\/p><p class=\"gj-step-x\">Vodu sa 10 g soli dovedite do klju\u010danja. Krupicu sipajte tankim mlazom uz stalno me\u0161anje i kuvajte 25\u201330 minuta na slaboj vatri, dok ne postane glatka.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dovr\u0161ite palentu<\/p><p class=\"gj-step-x\">Ume\u0161ajte puter, sklonite sa vatre i odmah rasporedite u \u0161est tanjira. Dodajte gula\u0161, nekoliko celih \u0161ljiva i dovoljno sosa uz svaku porciju.<\/p><\/div><\/li><\/ol>\n  <\/section>\n\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-hr-croatian-venison-goulash-with-prunes\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-sr-latn-hr-croatian-venison-goulash-with-prunes\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3>\n    <\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Gula\u0161 se slu\u017ei uz meku palentu, dok su i sos i prilog vrlo topli. Kisela salata od kupusa ili cikle odgovara bogatom mesu. Dodatni d\u017eem, vo\u0107ni sos ili slatki preliv nisu potrebni.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i bezbedno podgrevanje<\/h4><p>Gula\u0161 se \u010duva do 3 dana na 4 \u00b0C i \u010desto dobija zaokru\u017eeniji ukus narednog dana. Podgreva se na slaboj vatri do najmanje 74 \u00b0C, uz malo vode ako je sos gust. Mo\u017ee da se zamrzne do 3 meseca. Palenta se \u010duva odvojeno do 2 dana.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Jelenja ple\u0107ka mo\u017ee da se zameni mesom srne, uz proveru meko\u0107e 20 minuta ranije.<\/li><li>Polovina suvih \u0161ljiva mo\u017ee da se zameni suvim kru\u0161kama ise\u010denim na \u010detvrtine.<\/li><li>Za sos bez mleka puter u palenti zamenjuje se sa 20 ml maslinovog ulja.<\/li><li>Ako nema kleke, koristi se 1\/4 ka\u0161i\u010dice mlevenog pimenta, uz druga\u010diji aromati\u010dni profil.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Divlja\u010d se zapeca u turama; para u prepunoj \u0161erpi spre\u010dava tamnu koricu.<\/li><li>Kleka se samo zgnje\u010di i koristi u maloj koli\u010dini.<\/li><li>\u0160ljive se dodaju kasno kako bi zadr\u017eale oblik i kontrolisanu slatko\u0107u.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>Te\u0161ka \u0161erpa sa poklopcem od 5\u20136 l<\/li><li>\u0160upljikava ka\u0161ika<\/li><li>\u0160erpa za palentu<\/li><li>Drvena varja\u010da<\/li><li>O\u0161tar no\u017e za \u010di\u0161\u0107enje mesa<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-hr-croatian-venison-goulash-with-prunes\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-sr-latn-hr-croatian-venison-goulash-with-prunes\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 690 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 55 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 52 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 25 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 6 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 850 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 porcija (gula\u0161 sa palentom). <strong>Klju\u010dni alergeni:<\/strong> mleko i sulfiti; bujon mo\u017ee sadr\u017eati celer ili gluten. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda sastojaka, jestivog prinosa, apsorpcije masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Zavr\u0161ni utisak<\/p>\n    <p class=\"gj-close-quote\">Nemasno meso, dimljena panceta, vino i cele suve \u0161ljive nalaze ravnote\u017eu tek posle sporog kuvanja.<\/p>\n    <p class=\"gj-close-copy\">Gula\u0161 od jelena postaje mekan kada se zape\u010denje i tiha temperatura ne po\u017euruju. Kasno dodate \u0161ljive \u010duvaju oblik, luk prirodno zgu\u0161njava sos, a palenta daje neutralnu podlogu za sna\u017ene ukuse divlja\u010di.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-croatian-venison-goulash-with-prunes\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Gula\u0161 od jelena sa suvim \u0161ljivama i kremastom palentom\",\n  \"description\": \"Kocke jelenjeg mesa sporo kuvane sa pancetom, lukom, crvenim vinom, klekom i suvim \u0161ljivama, poslu\u017eene uz meku palentu koja prima gust, tamni sos.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Venison-Goulash-with-Prunes-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Venison-Goulash-with-Prunes-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Venison-Goulash-with-Prunes-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Hrvatska kuhinja\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Sporo dinstanje\",\n  \"keywords\": \"recept za gula\u0161 od jelena, gula\u0161 od divlja\u010di sa \u0161ljivama, jelenje meso u crvenom vinu, gula\u0161 sa palentom, sporo kuvani gula\u0161 od jelena\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT2H45M\",\n  \"totalTime\": \"PT3H30M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"690 kcal\",\n    \"carbohydrateContent\": \"55 g\",\n    \"proteinContent\": \"52 g\",\n    \"fatContent\": \"25 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"850 mg\",\n    \"servingSize\": \"1 porcija (gula\u0161 sa palentom)\"\n  },\n  \"recipeIngredient\": [\n    \"1,4 kg jelenje ple\u0107ke, o\u010di\u0161\u0107ene i ise\u010dene na kocke\",\n    \"150 g dimljene pancete, ise\u010dene na kockice\",\n    \"700 g crnog luka, tanko se\u010denog\",\n    \"60 ml neutralnog ulja\",\n    \"4 \u010dena belog luka, sitno seckana\",\n    \"30 g koncentrata paradajza\",\n    \"10 g slatke mlevene paprike\",\n    \"5 bobica kleke, blago zgnje\u010denih\",\n    \"2 lista lovora\",\n    \"500 ml suvog crvenog vina\",\n    \"500 ml gove\u0111eg ili lova\u010dkog bujona\",\n    \"250 g suvih \u0161ljiva bez ko\u0161tica\",\n    \"10 g fine morske soli\",\n    \"1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera\",\n    \"300 g krupne kukuruzne krupice\",\n    \"1,2 l vode\",\n    \"10 g fine morske soli\",\n    \"20 g neslanog putera\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Zape\u010denje i aromati\u010dna osnova\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite meso\",\n          \"text\": \"Jelenju ple\u0107ku o\u010distite od srebrne opne, isecite na kocke od 4 cm i temeljno osu\u0161ite. Posolite sa 6 g soli neposredno pre zape\u010denja.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Otopite pancetu\",\n          \"text\": \"U te\u0161koj \u0161erpi zagrevajte pancetu 6\u20138 minuta na srednjoj vatri, dok ne pusti masno\u0107u i rubovi ne postanu zlatni. Izvadite je \u0161upljikavom ka\u0161ikom.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zapecite jelena\",\n          \"text\": \"Dodajte ulje i meso zapecite u tri ture, po 6\u20138 minuta po turi. Kocke treba da dobiju tamnu koricu sa vi\u0161e strana; svaku turu izvadite na tanjir.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Omek\u0161ajte luk\",\n          \"text\": \"Smanjite vatru, dodajte luk i kuvajte 15\u201318 minuta uz struganje dna, dok ne postane mekan i tamno zlatan.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dodajte aromati\u010dne sastojke\",\n          \"text\": \"Ume\u0161ajte beli luk, koncentrat paradajza, papriku i kleku i kuvajte 1 minut. 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