Estonian-style Bat Stew

Ingredients

In this Estonian adaptation of Civet de chauve souris, the original Palauan dish, we have made a few modifications to suit the flavors and ingredients commonly found in Estonian cuisine. The original dish typically uses Palauan spices and ingredients, which have been replaced with Estonian herbs and spices such as dill, marjoram, and caraway seeds. Additionally, the original dish often includes Palauan vegetables, which have been substituted with more readily available Estonian vegetables like onions, carrots, and potatoes. We alse have the original recipe for Civet de chauve souris, so you can check it out.

• 500g (1.1 lb) bat meat, cut into chunks 500g (1.1 lb) bat meat, cut into chunks
• 2 tablespoons vinegar 2 tablespoons vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the bat meat, vinegar, minced garlic, salt, black pepper, dried dill, dried marjoram, and caraway seeds. Mix well to ensure the meat is evenly coated. Let it marinate for at least 1 hour, or overnight for best results.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the marinated bat meat to the pot and cook until browned on all sides.
4. 4.
   Add the sliced carrots and diced potatoes to the pot and stir to combine.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the meat and vegetables are fully submerged.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the bat meat is tender and the flavors have melded together.
7. 7.
   Serve the Estonian-style Bat Stew hot, garnished with fresh dill.

Treat your ingredients with care...

• Bat meat — Ensure that the bat meat is fresh and sourced from a reputable supplier. If bat meat is not available, you can substitute it with rabbit or chicken for a similar texture and flavor.

Tips & Tricks

• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.
• For a smoky flavor, you can add a teaspoon of smoked paprika to the marinade.
• Serve the stew with a side of crusty bread to soak up the delicious broth.
• If you can't find bat meat, you can try using other game meats like venison or wild boar for a similar flavor profile.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Estonian-style Bat Stew hot in individual bowls. Garnish each serving with a sprig of fresh dill for added freshness and aroma. Accompany the stew with a side of crusty bread or boiled potatoes for a complete and satisfying meal.

Presentation advice

To present the Estonian-style Bat Stew beautifully, ladle the stew into individual bowls, making sure to include a generous portion of bat meat and vegetables in each serving. Garnish with a sprig of fresh dill on top. Serve the stew alongside a slice of crusty bread or boiled potatoes for a rustic and hearty presentation.