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

Name: Estofado de venado al pimentón de La Vera (Stewed venison with paprika)
Prep time: 12 h 10 min
Cook time: 40 min
Total time: 12 h 50 min
Yield: 4
Cuisine: Spanish
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
<!-- seo -->{{#seo:
|title=Estofado de venado al pimentón de La Vera Stewed venison with recipe
|titlemode=replace
|keywords=#venison #brandy #wine #paprika #garlic #sauce #spanish #onion #lamb #stock #smokedpaprika 
|hashtagrev=032020
|description=Venison stewed with paprika. Note: this recipe needs to be prepared 12 hours in advance
}}
<!-- /seo -->[[Venison]] [[Stewed|stewed]] with [[Paprika|paprika]]. 

'''Note: this recipe needs to be prepared 12 hours in advance'''
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{{recipesummary
|TotalCalories = 1791
|PortionCalories = 447
|DatePublished=19th January 2013
|Author=JuliaBalbilla
|Servings = Serves 4
 |Difficulty = 2
 |TotalTime = 12 hours, 50 minutes
 |PrepTime = 12 hours, 10 minutes (incl. marinade time)
 |CookTime = 40 minutes
 |Image = [[Image:Estofado de venado al pimentón de La Vera recipe.jpg|thumb|middle|none|alt=Electus]]

}}
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Fancy Pants!!!</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5</span>

<span class="reviewDesc">Just don't forget it need preparation time - Doh!</span>

<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
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{{RecipeIngredients
| 1 kg [[Venison|venison]], cubed
| 1 [[Onion|onion]], finely chopped
| 1 bulb of [[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]]
}}
===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 [[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===
Serve with [[Panache de verduras (Mixed vegetables)|panache de verduras]] (mixed [[Vegetables|vegetables]]).
===Variations===
When [[Venison|venison]] is out of season, try making this with [[Beef|beef]] or [[Lamb|lamb]].  However, beef does not feature highly in traditional [[Spanish]] cuisine.
===Chef's notes===
The amount of [[Paprika|paprika]] is optional, but we made this with 25 g.
--[[User:JuliaBalbilla|JuliaBalbilla]] 06:03, 4 February 2009 (UTC)
{{RecipeLine}}
[[Category:Recipes|Venison stew]]
[[Category:Game recipes|Venison stew]]
[[Category:Garlic recipes]]
[[Category:Main courses|Venison stew]]
[[Category:Meat recipes|Venison stew]]
[[Category:Spanish recipes|Venison stew]]
[[Category:Stews and casseroles|Venison stew]]
[[Category:Cooking with wine]]
[[Category:Cooking with wine]]
[[Category:Stewed, braised or pot roasted]]

[[Category:Unusual recipes]]

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