Venison Chilindrón

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)


  1. Chop the venison into bite sized pieces and sprinkle with a little salt and pepper.
  2. Allow to come to room temperature before cooking.
  3. Pat the meat dry and brown slightly in plenty of extra virgin olive oil.
  4. Remove to a plate.
  5. Gently poach a large chopped onion in the same oil until soft and sticky – add more olive oil if necessary.
  6. Stir in the garlic and grate on three medium to large, juicy tomatoes (discard the skin).
  7. Slice three red peppers lengthways, discarding the stalks and seeds.
  8. Mix these into the pot.
  9. Chop up 150g jamón serrano and add it to the chilindrón.
  10. The venison can go back in too.
  11. Pour in a large glass of red wine a splash of red wine vinegar, sprinkle on the pimentón and add two bay leaves.
  12. Cover and cook in the oven at 160º C for two hours, or until the venison is tender.
  13. Check the seasoning before dishing up.
  14. Sprinkle with parsley and serve with sliced and gently fried potatoes or rice.
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