Recipe Stewed venison with chipotle

Ragoût de chevreuil au chipotle
Preparation time:
45 min
Heat treatment time:
Community rating:


Number of persons: 3
  • 500g diced venison (cut into 1 inch pieces)
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 2 garlic cloves
  • 100g flour
  • 2 slices of smoked streaky bacon cut into lardons
  • 3 tbsp of dry Sherry (such as dry Fino) 
  • 2 tsp of chipotle chilli and smoked paprika paste (or 1 tsp of chipotle paste with 1 tsp of smoked paprika powder)
  • 250ml mineral / filtered water
  • 30ml vegetable oil
  • 1 pinch of ground cumin
  • 1 pinch of salt

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  1. Wash and chop the celery and carrot into small cubes. Slice the onion and garlic.
  2. Rub the venison with the salt and flour.
  3. In a large pan, fry the lardons with the vegetable oil on a medium to high heat. After 2 minutes add the vegetables, onions and garlic and cook for another 4 minutes until lightly browned.
  4. Add the venison and cook for 4-5 minutes on a high heat to brown the meat. Give it a good stir. Add the cumin, chipotle paste, 2 tbsp of the sherry and water.
  5. Bring to the boil and simmer for 2 minutes. Add the rest of the sherry. 
  6. Pour into your washed jar and sterilise for 1h 30mins. 


Serving suggestion:
Reheat the stew in a bain marie. On a plate place a large warm Persian Barbari or naan or flat bread.
Add your stew, a good spoonful of sour cream and plenty of freshly chopped coriander. Enjoy!

This dish is mild to medium hot. If you like more heat, add some more chipotle.

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