Get 5% discount on your 1st order by subscribing to the newsletter - free delivery* in France, in relay point from € 59!

Recipe Chipotle deer stew

Ragoût de chevreuil au chipotle

Preparation time:

45 min

Heat treatment time:

1h30

Difficulty:

Community rating:

Ingredients

Number of persons: 3

500 g de viande de cerf en dés (coupée en morceaux de 1 pouce)
1 oignon
1 carotte
1 branche de céleri
2 gousses d'ail
100 g de farine
2 tranches de bacon streaky fumé coupées en lardons
3 cuillères à soupe de Sherry sec (comme le Fino sec)
2 cuillères à café de pâte de piment chipotle et de paprika fumé (ou 1 cuillère à café de pâte de chipotle avec 1 cuillère à café de poudre de paprika fumé)
250 ml d'eau minérale / filtrée
30 ml d'huile végétale
1 pincée de cumin moulu
1 pincée de sel

Preparation

Wash and cut the celery and carrot into small cubes. Mince the onion and garlic.
Rub game with salt and flour.
In a large skillet, brown the bacon with vegetable oil over medium to high heat. After 2 minutes, add the vegetables, onions and garlic and cook for an additional 4 minutes until they are slightly golden.
Add the game and cook for 4 to 5 minutes over high heat to brown the meat. Stir well. Add the cumin, the chipotle paste, 2 tablespoons of sherry and water.
Bring to a boil and simmer for 2 minutes. Add the rest of the Sherry.
Pour into your washed jar and sterilize for 1:30.

Support for accompaniment:
Reheat the stew in a double boiler. On a plate, place a large, hot personal barbari, a Naan or a flat bread.
Add your stew, a good spoon of sour cream and a lot of freshly chopped coriander. Enjoy!

This dish is soft to moderately spicy. If you want more spice, add a little more chipotle.