Estofado de venado al pimentón de La Vera (Stewed venison with paprika)

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Venison stewed with paprika.

Note: this recipe needs to be prepared 12 hours in advance

Ingredients

• 1 kg venison, cubed
• 1 onion, finely chopped
• 1 bulb of garlic, finely chopped
• 20-25 g sweet pimentón de La Vera or other sweet, smoked paprika
• 125 ml red wine
• 100 ml Spanish brandy
• Olive oil
• Stock to top up if necessary

Method

1. Place the venison in a bowl with the wine and brandy and allow to marinade for 12 hours, stirring occasionally.
2. Drain the meat, reserving the wine and brandy.
3. Put some oil in a saucepan and bring it up to a high heat.
4. Add the onion and the garlic and allow them to fry until golden.
5. Add a little more oil, and the venison and sear.
6. Reduce the heat.
7. Add the paprika, wine and brandy and cover.
8. Allow to simmer, covered, until tender and you are left with a little bit of sauce.
9. Should the sauce begin to dry up, add a little water or stock.

Serving suggestions

Serve with panache de verduras (mixed vegetables).

Variations

When venison is out of season, try making this with beef or lamb. However, beef does not feature highly in traditional Spanish cuisine.

Chef's notes

The amount of paprika is optional, but we made this with 25 g. --JuliaBalbilla 06:03, 4 February 2009 (UTC)