Brandy Braised Venison
Carne del Monte en adobo
If you are short on fresh venison, a beef brisket works very well with this recipe. Let time and your oven work their magic. This will take but 10 minutes of your time to assemble, place in the refrigerator to marinate on day one and then 5 minutes to transfer the meat and marinade to a baking dish to cook.
Serves 6
4 ½ lbs / 2 kg venison
1 Tablespoon Spanish Smokey Pimentón
1 Teaspoon Thyme
6 garlic cloves minced
2 Tablespoons chopped parsley
1 Teaspoon black pepper
1 Teaspoon salt½ cup / 125 ml olive oil
2 cups / 500 ml red wine
1 cup / 250 ml brandy¼ cup / 60 ml olive oil
2 onions diced
2 carrots diced
2 canned tomatoes chopped
Preheat the oven to 350 F / 180 C.
In a large container which can be sealed, combine the Smokey Spanish Pimentón, thyme, garlic, parsley, black pepper, salt, olive oil, red wine and brandy.
Add the meat, cover and refrigerate for 1 to 2 days.
On the morning you wish to serve the dish, transfer the meat to an oven proof casserole (with the marinade). Add the carrots, onions and tomatoes.
Place the covered casserole in the oven at 350 F / 180 C and allow to braise covered. After 3 to 4 hours, remove the cover and continue to braise for another 2 hours.
Transfer the sauce and vegetables to a large saucepan. Reduce the sauce to about 2 cups. Puree the reduced sauce using a hand blender.
Place the meat on a large platter and slice across the grain. Serve right away with the reduced sauce.
Serve with a hearty Rioja and plenty of good bread.