Venison stew

Goat Stew Recipe with Wine and Vegetables

Welcome to our kitchen! Today we invite you to discover a delicious and flavorful recipe: goat stew with wine and vegetables. This recipe is not just a simple meal, but a culinary experience that will bring warmth and aroma to every corner of your home. Preparing this stew may seem like a lengthy process, but we assure you that patience will be rewarded with an absolutely tasty result.

Preparation time: 30 minutes
Marination time: 24 hours
Cooking time: 2 hours
Number of servings: 4-6

Necessary ingredients:

- 600 g goat meat (preferably with bone, for a richer taste)
- 200 g red onion shallots
- 1 large carrot, peeled and sliced
- 150 g olives (preferably green, for a taste contrast)
- 2 tablespoons lard (or olive oil, if you prefer)
- 2-3 bay leaves
- Salt, to taste
- Ground black pepper, to taste
- 1 sprig of rosemary (or 1/2 teaspoon of dried rosemary)
- 1/2 teaspoon of dried thyme
- 5-6 allspice berries
- 250 ml red wine (choose a quality wine that you would drink)
- 200 g tomato paste
- 1 tablespoon of pepper paste
- Fresh parsley, for garnish

Step-by-step instructions:

1. Marinating the meat:
Start by washing the goat meat well, removing any skin and excess fat. Place the meat in a glass or ceramic dish and pour the red wine over it. Add the black pepper, rosemary sprig, a few allspice berries, 2-3 bay leaves, and the sliced carrot. Gently mix to coat the meat with all the ingredients. Cover the dish with plastic wrap and let it rest in the refrigerator for 24 hours, turning the meat occasionally for even marination.

2. Preparing the stew:
The next day, remove the meat from the marinade and drain it well. In a deep pot, add a tablespoon of lard and heat it over medium heat. When the lard is hot, add the meat and brown it well on all sides until golden.

3. Adding the vegetables:
After the meat is browned, add the carrot slices and let them soften for a few minutes. Now it’s time to deglaze the dish with warm wine. Let it simmer until the wine reduces by half, concentrating the flavors.

4. Boiling the stew:
Once the wine has reduced, add enough warm water to cover the meat. Let it simmer on low heat, covered, until the meat becomes tender (about 1-1.5 hours). Add the tomato paste and pepper paste, seasoning with salt, pepper, rosemary, and thyme.

5. Finalizing the dish:
In a separate pan, sauté the shallots in a little lard for a few minutes, then add them to the pot. Mix well, cover the pot, and let it continue to simmer until the sauce reduces and thickens. Five minutes before turning off the heat, add the olives.

6. Serving:
When the stew is ready, serve it hot, sprinkled with chopped fresh parsley on top. This stew pairs perfectly with warm polenta, which will absorb the delicious sauce.

Useful tips:

- Ingredients: Use quality goat meat, preferably from a trusted supplier, to ensure a rich and flavorful taste. Green olives add a perfect contrast, but you can also experiment with black olives, depending on your preferences.
- Wine: Choose a red wine that you consider good to drink. The taste of the wine will reflect in the stew, so do not use a low-quality wine.
- Variations: If you want to experiment, add other vegetables such as bell peppers or mushrooms. These will bring an extra note of flavor.
- Serving: This dish pairs excellently with a glass of red wine, but also with fresh lemonade, which will contrast nicely with the rich flavors of the stew.

Nutritional benefits:
Goat meat is an excellent source of protein, being leaner than many other types of meat. It contains essential vitamins and minerals, such as iron and zinc, contributing to a balanced diet.

Frequently asked questions:

- Can I use lamb instead of goat meat? Yes, lamb is a delicious alternative, but the taste will be different.
- Can I prepare the stew a day in advance? Absolutely! In fact, the flavor intensifies even more if it is allowed to rest, so you can prepare it a day ahead and reheat it before serving.

I hope this recipe inspires you to cook something truly special! Don't forget to share your experiences in the comments. Perhaps you will add your personal touch to this stew. Enjoy!

 Ingredients: 600 g of venison with bone, 200 g of red onion shallots, 1 carrot, 150 g of olives, 2 tablespoons of lard, bay leaves, salt, ground black pepper, rosemary, dried thyme, allspice berries, 250 ml of red wine, 200 g of tomato paste, 1 tablespoon of pepper paste, green parsley for decoration.

 Tags:  venison stew stew roe deer game dishes