Paprika and venison stew
With a nod to the classic flavour combo of beef with paprika as in a beef goulash, here’s a paprika venison stew you might like to try.
 
As you know, we source our venison from Alpine Venison. Their prime, wild-caught venison is amazing and we love preparing it into a range of cuts and products like our hugely popular wild venison sausages for you to enjoy at home.
 
Our lean, wild venison leg steaks are an easy cut to use to make this stew, being mindful of stopping cooking when the meat is tender to ensure it doesn’t dry out. If making a big batch of this to freeze some for another night, make sure you leave the cream/sour cream out until you reheat it.
 
  • 1kg diced wild venison leg steaks from The Butcher’s Block and Smokehouse
  • 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 or a dollop or two of sour cream
  • 3 tbsp parsley, finely chopped
 
Cut the venison leg steaks into big chunks (2-3cm) and season with salt and pepper.
 
Heat oil in a large heavy-based pan and sear meat in batches, until browned all over. Pop the browned meat on a plate while you finish the rest.
 
Add the onion and garlic and cook, stirring, until the onion is translucent. Return the seared meat to the pan, dust with flour, add tomato purée and both paprikas.
 
Combine all the ingredients and cook, stirring, for about a couple of minutes then add the wine and stock and bring to the boil.
 
Lower the heat, cover and simmer for about 1-1.5 hours, or until the meat is tender. Leg steak, being lean, can dry out a little so check to see when it’s tender and stop simmering then.
 
When ready, stir in the double cream or sour cream, sprinkle with the chopped parsley and serve with your favourite side like rice or mashed potatoes.
 

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