Estofado De Venado A La Gallega (galician Style Venison Stew)
Estofado de Venado a la Gallega, or Galician Style Venison Stew, is a traditional dish from the Galicia region of Spain. This hearty stew is packed with rich flavors and is perfect for a cozy family meal or a special occasion.
Ingredients
- 2 lbs venison, cubed
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 red bell pepper, chopped
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Season the venison with salt, pepper, and paprika.
- Heat the olive oil in a large pot over medium heat. Add the venison and cook until browned on all sides. Remove the venison and set aside.
- Add the onions, garlic, carrots, and red bell pepper to the pot. Cook until the vegetables are softened.
- Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let the wine reduce by half.
- Return the venison to the pot and add the beef broth and bay leaves. Bring to a simmer, then cover and cook for 1.5 hours, stirring occasionally.
- Add the potatoes to the pot and continue to cook for another 30 minutes, or until the venison is tender and the potatoes are cooked through.
- Adjust the seasoning with salt and pepper, if needed.
- Remove the bay leaves before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Dutch oven or heavy-bottomed pot
Serving suggestions
Serve the Estofado de Venado a la Gallega with crusty bread or over a bed of rice for a complete meal.
Tips & tricks
For a deeper flavor, marinate the venison in the red wine for a few hours before cooking.
Cost
$30