Venuado con Pedro Ximenez

Name: Venuado con Pedro Ximenez
Yield: Media Ración 8, Ración 6
Cuisine: Spain
Ingredients: 3 bay leaves, crunched up; 1 garlic bulb, cut in half crossways; 125 ml (4 fl oz/½ cup) olive oil; 750 ml (26 fl oz/3 cups) Pedro Ximénez sherry; 3 carrots, diced; 2 tablespoons thyme leaves, chopped; 375 ml (13 fl oz/1½ cups) red wine; 3 brown onions, finely diced; 2 kg (4 lb 8 oz) venison shin

Venison Slowly Braised with Pedro Ximenez Sherry

Preparation info

Media Ración
8

Difficulty
Medium

Appears in

MoVida

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.

Ingredients

Method

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Ramon S

updated 2 years ago 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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