Stewed venison with chipotle Recipe




45 mjn
Heat treatment time

Stewed venison with chipotle

Ingredients list

  • 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

Number of servings

3 servings

Jar suggestion

Le Parfait Super Jars

Le Parfait Super Jars 1L

All products


  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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