Venuado con Pedro Ximenez

Venison Slowly Braised with Pedro Ximenez Sherry

Preparation info
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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.