- 1.5kg diced venison
- 1 tablespoon of flour
- 1 onion, quartered
- 1 carrot, chopped
- 3 cloves of garlic, chopped
- 4 cloves
- 5 black pepercorns
- 1 bottle of red wine
- A few sprigs of thyme
- Olive oil
- 1 carrot, finely diced
- 1 onion, finely diced
- 120g chorizo, cut into 1cm rounds
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon fennel seeds
- 2 tablespoons tomato puree
- Olive oil
- Heat the olive oil in a large saucepan over medium heat.
- Flour and season the venison.
- Brown the venison and remove from the pan.
- Add the carrot and onion and cook over a gentle heat for 10 minutes to soften.
- Add the garlic, herbs and spices, and cook for two more minutes.
- Add the venison back in
- Pour in the wine and then top up with water to make sure it is submerged and bring to the boil.
- Lower to a gentle heat and simmer for 2 hours.
- Strain the sauce and venison into a container, leave to cool and refrigerate overnight.
- The next day, heat up a large pan with some olive oil.
- Saute the finely chopped onion and carrot until soft 7-10 minutes.
- Add the chorizo andfry for 5 minutes.
- Add the flour, and cook for 2 minutes.
- Add the paprika, fennel seeds and tomato puree and cook for a minute
- Add the venison and its sauce and cook for 15-25 minutes until the sauce is reduced and the meat is meltingly soft.
- Season and serve.
- Category: Main