Dish

Patas de veado

Patas de veado is made by simmering deer hooves in a flavorful broth made with red wine, garlic, onions, and bay leaves. The hooves are cooked until they are tender and falling off the bone. The broth is then thickened with a roux made from butter and flour. Patas de veado is usually served with boiled potatoes and a side of vegetables.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Dessert

Origins and history

Patas de veado is a traditional Portuguese dish that has been enjoyed for centuries. It is believed to have originated in the northern region of Portugal, where deer hunting is a popular pastime.

Dietary considerations

Patas de veado is a high-protein dish that is rich in flavor. It is not suitable for vegetarians or individuals with a shellfish allergy, as it contains gelatin from the hooves.

Variations

There are many variations of patas de veado, including the addition of bacon or chorizo for added flavor. Some recipes also call for the use of beef or pork hooves instead of deer hooves.

Presentation and garnishing

Patas de veado is traditionally served in a deep bowl or plate. It can be garnished with chopped parsley or cilantro for added flavor and color.

Tips & Tricks

To ensure that the hooves are tender and falling off the bone, be sure to simmer them for at least 2-3 hours. The roux should be cooked until it is a deep golden brown to ensure that it thickens the broth properly.

Side-dishes

Patas de veado is usually served with boiled potatoes and a side of vegetables, such as carrots or green beans. It can also be served with a crusty bread for dipping in the flavorful broth.

Drink pairings

Patas de veado pairs well with a full-bodied red wine, such as a Portuguese Douro or a Spanish Rioja. It can also be served with a dark beer, such as a stout or porter.