Authentic home cooking from Spain, with US measurements. 
Rich and Easy Venison Stew by the Spartan Brigade
Venison has fewer calories, cholesterol, and fat than most cuts of beef, pork, and lamb, with about 158 kcal per 100 g, and is a practical source of the following micronutrients: niacin, potassium, phosphorus, iron, selenium, and zinc. Venison is a very good source of protein, while, unlike most meats, it tends to be quite low in fat, especially saturated fat. Venison is a good source of iron, providing 28.2% of the daily value of iron in a four-ounce serving. Venison is also a very good source of vitamin B12, providing 60.0% of the daily value of this important vitamin, as well as good or very good amounts of several other B vitamins, including riboflavin (40.0% of the daily value of riboflavin), niacin (38.0% of the daily value of niacin), and vitamin B6 (21.5% of the daily value for B6). Venison is a highly prized, wonderfully delicious, and nutritious meat that comes from wild or farm-raised deer. While the flavor of the meat is directly related to the animal's diet, venison is typically described as having a full and deep flavor that is somewhat similar to a deeply wooded red wine, but akin to a berry. It has a texture that is flexible and tender.
Rich and Easy Venison Stew by the Spartan Brigade
Venison has fewer calories, cholesterol, and fat than most cuts of beef, pork, and lamb, with about 158 kcal per 100 g, and is a practical source of the following micronutrients: niacin, potassium, phosphorus, iron, selenium, and zinc. Venison is a very good source of protein, while, unlike most meats, it tends to be quite low in fat, especially saturated fat. Venison is a good source of iron, providing 28.2% of the daily value of iron in a four-ounce serving. Venison is also a very good source of vitamin B12, providing 60.0% of the daily value of this important vitamin, as well as good or very good amounts of several other B vitamins, including riboflavin (40.0% of the daily value of riboflavin), niacin (38.0% of the daily value of niacin), and vitamin B6 (21.5% of the daily value for B6). Venison is a highly prized, wonderfully delicious, and nutritious meat that comes from wild or farm-raised deer. While the flavor of the meat is directly related to the animal's diet, venison is typically described as having a full and deep flavor that is somewhat similar to a deeply wooded red wine, but akin to a berry. It has a texture that is flexible and tender.
Open in Cookpad AppSteps
- 1
In a mortar, place a head of garlic.
- 2
Add salt.
- 3
Add the tablespoon of sweet paprika.
- 4
Add the tablespoon of oregano.
- 5
Add the peppercorns.
- 6
Add a bit of thyme and rosemary.
- 7
Crush everything well in the mortar.
- 8
As with all game meats, wash and remove the blood by adding the crushed mixture from the mortar.
- 9
Then add red wine until it covers all the meat, place it in an airtight container to marinate for 24 hours. Don't forget to turn it occasionally.
- 10
After 24 hours of marinating, start the stew by peeling and chopping 4 cloves of garlic.
- 11
Peel the two onions and chop them into pieces.
- 12
Peel and chop the leeks.
- 13
We have separated the tender vegetables from the hard ones and sautéed them separately. Start by sautéing the onions, garlic, and leeks over medium heat, as we always say, without rushing.
- 14
Wash and chop the peppers.
- 15
Wash and chop the carrots into small cubes.
- 16
Start sautéing the carrots and peppers over medium heat, and once everything is sautéed, mix all the vegetables together.
- 17
While the vegetables are sautéing, take 4 tomatoes, grate them, and add them once everything is sautéed and reduced a bit.
- 18
Once everything is reduced and sautéed, transfer everything to a pot to cook the stew.
- 19
Add the meat along with all the marinade from the previous day, and stir everything together.
- 20
Add 2 cups of water. We used the water to clean and make use of the remaining marinade in the airtight container.
- 21
Cook the meat over medium-low heat for 2 hours. Since we don't want to add more broth or water to tenderize the meat, cover it during the 2 hours of cooking over medium-low heat. Stir the meat occasionally and test with a toothpick until it is tender and ready to eat, which in our case took 2 hours. (We used a lid that is transparent and has a small hole to regulate evaporation.)
- 22
After 2 hours, this is how it looks, impressively delicious.
- 23
Now serve with some good fries, a nice wine, and some good bread to soak up the sauce. Enjoy!
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