Printable page 
Difference between revisions of "Estofado de venado al pimentón de La Vera (Stewed venison with paprika)"
From Cookipedia
| Line 1: | Line 1: | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
| + | {{Template:AdvancePreparationIcon}} | ||
{{recipesummary | {{recipesummary | ||
| − | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
| − | |Difficulty = | + | |Difficulty = 2 |
| − | |TotalTime = | + | |TotalTime = 50 minutes plus overnight |
| − | |PrepTime = | + | |PrepTime = 10 minutes + 12 hours marinade |
| − | |CookTime = | + | |CookTime = 40 minutes |
| − | |Image = [[Image:Estofado de venado al pimentón de La Vera recipe.jpg|300px]] | + | |Image = [[Image:Estofado de venado al pimentón de La Vera recipe.jpg|300px|alt=Electus]] |
| − | }} | + | }} |
| − | + | ||
==Estofado de venado al pimentón de La Vera - about this recipe== | ==Estofado de venado al pimentón de La Vera - about this recipe== | ||
| − | [[Venison]] [[Stewed|stewed]] with [[Paprika|paprika]]. | + | [[Venison]] [[Stewed|stewed]] with [[Paprika|paprika]]. |
| + | |||
Note: this recipe needs to be prepared 12 hours in advance | Note: this recipe needs to be prepared 12 hours in advance | ||
===Ingredients=== | ===Ingredients=== | ||
| − | + | ||
| − | + | {{RecipeIngredients | |
| − | + | | 1 kg [[Venison|venison]], cubed | |
| − | + | | 1 [[Onion|onion]], finely chopped | |
| − | + | | 1 bulb of [[Uses::Garlic|garlic]], finely chopped | |
| − | + | | 20-25 g sweet [[Paprika|pimentón de La Vera]] or other sweet, [[Smoked paprika|smoked paprika]] | |
| − | + | | 125 ml [[Red wine|red wine]] | |
| − | + | | 100 ml [[Spanish]] [[Brandy|brandy]] | |
| + | | [[Olive oil]] | ||
| + | | Stock to top up if necessary | ||
| + | }} | ||
===Method=== | ===Method=== | ||
| − | + | ||
| − | + | {{RecipeMethod | |
| − | + | | Place the [[Venison|venison]] in a bowl with the [[Wine|wine]] and [[Brandy|brandy]] and allow to [[Marinade|marinade]] for 12 hours, stirring occasionally. | |
| − | + | | Drain the meat, reserving the [[Wine|wine]] and [[Brandy|brandy]]. | |
| − | + | | Put some [[Oil|oil]] in a saucepan and bring it up to a high heat. | |
| − | + | | Add the [[Onion|onion]] and the [[Uses::Garlic|garlic]] and allow them to fry until golden. | |
| − | + | | Add a little more [[Oil|oil]], and the [[Venison|venison]] and sear. | |
| − | + | | Reduce the heat. | |
| − | + | | Add the [[Paprika|paprika]], [[Wine|wine]] and [[Brandy|brandy]] and cover. | |
| + | | Allow to [[Simmer|simmer]], covered, until tender and you are left with a little bit of [[Sauce|sauce]]. | ||
| + | | Should the [[Sauce|sauce]] begin to dry up, add a little water or [[Stock|stock]]. | ||
| + | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with [[Panache de verduras (Mixed vegetables)|panache de verduras]] (mixed [[Vegetables|vegetables]]). | Serve with [[Panache de verduras (Mixed vegetables)|panache de verduras]] (mixed [[Vegetables|vegetables]]). | ||
| Line 49: | Line 55: | ||
[[Category:Cooking with wine]] | [[Category:Cooking with wine]] | ||
[[Category:Cooking with wine]] | [[Category:Cooking with wine]] | ||
| + | |||
Revision as of 18:24, 23 July 2012
Estofado de venado al pimentón de La Vera - about this recipe
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
- Place the venison in a bowl with the wine and brandy and allow to marinade for 12 hours, stirring occasionally.
- Drain the meat, reserving the wine and brandy.
- Put some oil in a saucepan and bring it up to a high heat.
- Add the onion and the garlic and allow them to fry until golden.
- Add a little more oil, and the venison and sear.
- Reduce the heat.
- Add the paprika, wine and brandy and cover.
- Allow to simmer, covered, until tender and you are left with a little bit of sauce.
- 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)
