Name: Wild venison in sherry sauce with rice (Venado en salsa con arroz)
Yield: Serves 4
Cuisine: Spanish
Ingredients: Salt and black pepper; Extra virgin olive oil; 3–4 cloves garlic, finely sliced; 1 bay leaf; 2 large onions, peeled and chopped; 1 teaspoon ground nutmeg; 1 cup (250 ml) fino sherry; 1 teaspoon saffron threads steeped in 1 teaspoon hot water; 1 large tomato, chopped; 2–3 tablespoons cooked peas; 1¾ cups (12 oz/350 g) short-grain rice, such as Bomba or Arborio; About 2 cups (500 ml) hot beef stock or water; 1 lb 12 oz (800 g) venison cut into bite-size chunks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

When I enjoyed this dish seated on the shaded terrace outside the venta, I went straight to heaven. The voluptuous dish fuses lean, tasty wild venison (so much better than the farmed version), with mellow rice, a splash of wine, and a complexity of spices. It may look sloppy, but it tastes divine. And like all true comfort food, it is eaten with a spoon.