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Venison and Paprika Stew from Lia Teixeira

Venison and Paprika Stew from Lia Teixeira


By Lia Teixeira

"Lia Teixeira aka Lia Lemon & Vanilla is a Portuguese girl with a passion for food and sharing it with others. Blogger, cook, and recipe developer Lia shares..."

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


Method:

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

Follow the Lia Teixeira for more fantastic recipes, and don’t forget to tag @lialemonandvanilla and @farmisonuk for the chance to be featured on our social media.

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

  • The 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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