Basque-style Venison Stew

Ingredients

In this Basque adaptation, the Finnish Poronkäristys is transformed into a rich and flavorful stew. The original dish typically consists of sautéed reindeer meat served with mashed potatoes and lingonberry sauce. In the Basque version, venison is marinated in Txakoli, a traditional Basque white wine, and slow-cooked with aromatic spices, onions, peppers, and Basque chorizo. The result is a hearty stew with complex flavors that pay homage to both Finnish and Basque culinary traditions. We alse have the original recipe for Poronkäristys, so you can check it out.

• 500g (1.1 lb) venison, cubed 500g (1.1 lb) venison, cubed
• 250ml (1 cup) Txakoli (Basque white wine) 250ml (1 cup) Txakoli (Basque white wine)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 100g (3.5 oz) Basque chorizo, sliced 100g (3.5 oz) Basque chorizo, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the cubed venison and Txakoli. Let it marinate for at least 2 hours, or overnight for enhanced flavor.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the marinated venison and cook until browned on all sides. Remove the venison from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the sliced bell peppers and Basque chorizo to the pot. Cook for a few minutes until the chorizo releases its oils and the peppers soften slightly.
5. 5.
   Return the venison to the pot and add the diced tomatoes, paprika, dried thyme, and bay leaf. Season with salt and pepper to taste.
6. 6.
   Pour in the remaining marinade from the venison and add enough water to cover the ingredients. Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the venison is tender.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed. Serve the Basque-style Venison Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Venison — Ensure the venison is properly marinated to enhance its tenderness and flavor.
• Txakoli — Use a good-quality Txakoli for the marinade to infuse the meat with its unique tanginess.
• Basque chorizo — Opt for a smoky and spicy Basque chorizo to add depth to the stew.
• Paprika — Choose a high-quality paprika for a rich and vibrant color.
• Fresh parsley — Use fresh parsley as a garnish to add a touch of freshness to the stew.

Tips & Tricks

• For a spicier stew, add a pinch of cayenne pepper or a chopped chili pepper.
• If venison is not available, you can substitute it with beef or lamb.
• Serve the stew with crusty bread to soak up the flavorful sauce.
• Make a larger batch of the stew and freeze the leftovers for a quick and delicious meal later on.
• Experiment with different types of Basque chorizo to vary the flavor profile of the stew.

Serving advice

Serve the Basque-style Venison Stew hot in deep bowls. Accompany it with crusty bread or creamy polenta to soak up the flavorful sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Basque-style Venison Stew in rustic earthenware bowls to showcase its hearty nature. Sprinkle some paprika or a drizzle of olive oil on top for an added visual appeal. Serve with a side of crusty bread and a glass of Txakoli to complete the Basque dining experience.