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Venuado con Pedro Ximenez

Venison Slowly Braised with Pedro Ximenez Sherry

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Preparation info
  • Media Ración

    8

    • Difficulty

      Medium

Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

This is a big, full-flavoured and slow-cooked dish that marries the sweet barrel flavours of Pedro Ximénez sherry with the lean gaminess of venison. Choose a cut from the leg that has done plenty of work, such as shin. The powerful muscles and connective tissue will take a long time to slowly cook, allowing the flavours to meld, change and sweeten.

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Ramon S
updated  from United Kingdom

Really good, easy to make. Just make sure you have enough to time to cook, and thicken the sauce. Leftovers are great, could be used as a pie filling too. Served this with poor ,and potatoes. I didn’t have carrots, but I substituted with other root veggies like parsnips and celery which gave a nice sweet taste.

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