Entree: Argentina – Patagonia – Estofado de Ciervo (Braised venison stew with root vegetables and Malbec)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 2 lb (900 g) venison shoulder or stewing meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 tsp (6 g) coarse salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (24 g) all-purpose flour
- 4 oz (115 g) pancetta or thick-cut bacon, diced (optional)
- 2 medium (about 280 g) onions, sliced
- 3 cloves garlic, minced
- 3 medium (about 340 g) carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 3 medium (about 450 g) potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 cup (240 ml) Malbec or other dry red wine
- 2 cups (480 ml) beef or venison stock
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 1 sprig fresh rosemary (or 1 tsp / 1 g dried rosemary)
- 1 tsp (2 g) smoked paprika (pimentón)
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the venison dry, season with half the salt and pepper, and dredge lightly in flour. Shake off excess.
2. Heat 2 tbsp (30 ml) olive oil in a large heavy pot or Dutch oven over medium-high heat. Add pancetta or bacon if using and cook until fat renders. Working in batches, brown the venison on all sides, about 3 minutes per side; transfer browned pieces to a plate.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil if needed, then add onions and cook until softened and beginning to caramelize, about 8–10 minutes. Stir in garlic and tomato paste and cook 1 minute more.
4. Pour in the Malbec to deglaze the pan, scraping up browned bits. Let the wine reduce by about half, 3–5 minutes.
5. Return the venison to the pot, add carrots, tomato paste mixture, stock, bay leaves, rosemary, and smoked paprika. Bring to a gentle simmer.
6. Cover, reduce heat to low, and braise on the stovetop for 1 1/2 to 2 hours until venison is tender. Alternatively, transfer to a 325°F (160°C) oven and braise covered for the same time.
7. About 30–40 minutes before the end of cooking, add the potatoes and continue to simmer until potatoes are tender and the sauce has thickened.
8. Stir in red wine vinegar and butter, adjust seasoning with remaining salt and pepper, remove bay leaves and rosemary stem, and sprinkle with chopped parsley before serving.