how to cook Venison and Paprika Stew from Lia Teixeira

Name: how to cook Venison and Paprika Stew from Lia Teixeira
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 1kg, 14 day dry-aged diced wild venison.; salt and freshly ground black pepper.; 2 tbsp olive oil; 1 large onion, ﬁnely chopped; 3 cloves garlic, ﬁnely chopped; 2 tbsp plain ﬂour; 75g tomato purée; 2 tbsp sweet smoked paprika; 1 tbsp hot smoked paprika; 350ml white wine; 900ml good quality beef stock; 200ml double cream; 3 tbsp parsley, finely chopped

30 mins
30 mins
easy
4

Recipe by

Lia Teixeira

Ingredients

1kg, 14 day dry-aged diced wild venison.
salt and freshly ground black pepper.
2 tbsp olive oil
1 large onion, ﬁnely chopped
3 cloves garlic, ﬁnely chopped
2 tbsp plain ﬂour
75g tomato purée
2 tbsp sweet smoked paprika
1 tbsp hot smoked paprika
350ml white wine
900ml good quality beef stock
200ml double cream
3 tbsp parsley, finely chopped

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Introduction

Lia Teixeira cooks up a treat for British Game Week. Exploring the rich flavours from Yorkshire venison with fresh ingredients sourced locally.

Method

Season the meat with salt and pepper.
Heat the oil in a large heavy-based pan and sear the meat in batches, until browned all over.
Return the seared meat to the pan, add the onion and garlic and cook, stirring, until the onion is translucent.
Dust with the ﬂour, add the tomato purée and both paprikas.
Combine all the ingredients and cook, stirring, for about 2 1/2 minutes.
Add the wine and stock and bring to the boil.
Low the heat, cover the pan and simmer the stew for about 2 hours, or until the meat is very tender.
When ready, stir in the double cream, sprinkle with the chopped parsley and serve immediately with plain boiled rice.

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To help you create this dish and many more, view our Venison on the Farmison & Co. site.