Description
Rich, slow-cooked venison stew, infused with smoky chorizo and warming spices. Perfect for a chilly evening.
Ingredients
Units
Scale
- 3 lbs (1361 g) diced venison
- 1 tbsp (15 ml) 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
- 4 oz (120 g) chorizo, cut into 1cm rounds
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp fennel seeds
- 2 tbsp (30 ml) tomato puree
- Olive oil
Instructions
- 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 to the pan.
- Pour in the wine and then top up with water to submerge the venison, and bring to a boil.
- Lower to a gentle heat and simmer for 2 hours.
- Season the stew.
- Strain the sauce and venison into a container, leave to cool, and refrigerate overnight.
- Heat up a large pan with some olive oil.
- Sauté the finely chopped onion and carrot until soft (7-10 minutes).
- Add the chorizo and fry for 5 minutes.
- Add the flour and cook for 2 minutes.
- Add the paprika, fennel seeds, and tomato puree and cook for 1 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.
Notes
- For deeper flavor, marinate the venison in red wine and herbs for at least 4 hours before cooking.
- If you don’t have chorizo, substitute with a spicy Italian sausage, adjusting the seasoning as needed.
- To thicken the stew further, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew during the final 15 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 155 minutes
- Category: Main Course
- Method: Braising
- Cuisine: European
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 100