How to make Venison Chilindrón.
Ingredients: Serves 4
- 600g diced venison
- 150g jamón serrano
- 1 large onion (chopped)
- 6 cloves garlic (finely chopped)
- 3 medium to large juicy tomatoes (grated)
- 3 sweet red peppers (cut in strips)
- 1/2 teaspoon pimentón de la Vera dulce
- 1/2 teaspoon pimentón de la Vera picante
- 2 bay leaves
- 1 large glass of red wine
- a couple of splashes red wine vinegar
- sea salt and cracked black pepper
- extra virgin olive oil
- chopped parsley (to garnish)
- Chop the venison into bite sized pieces and sprinkle with a little salt and pepper.
- Allow to come to room temperature before cooking.
- Pat the meat dry and brown slightly in plenty of extra virgin olive oil.
- Remove to a plate.
- Gently poach a large chopped onion in the same oil until soft and sticky – add more olive oil if necessary.
- Stir in the garlic and grate on three medium to large, juicy tomatoes (discard the skin).
- Slice three red peppers lengthways, discarding the stalks and seeds.
- Mix these into the pot.
- Chop up 150g jamón serrano and add it to the chilindrón.
- The venison can go back in too.
- Pour in a large glass of red wine a splash of red wine vinegar, sprinkle on the pimentón and add two bay leaves.
- Cover and cook in the oven at 160º C for two hours, or until the venison is tender.
- Check the seasoning before dishing up.
- Sprinkle with parsley and serve with sliced and gently fried potatoes or rice.
Please help my blog grow by sharing this post with your friends & family.