Chilean Venison Stew — Guiso de Carne de Ciervo in Red Wine

Versión en Español

Chilean venison stew, or guiso de carne de ciervo, is venison chunks soaked in milk for 12 hours, rinsed, rubbed with garlic paste and dried rosemary, seared in olive oil, and braised covered in red wine with carrot, pearl onions, and bay leaf for about 60 minutes until tender. It takes 12 hours of preparation and 60 minutes of cooking, and serves 6.

Venison is a game meat with a flavor similar to beef but lighter, with shorter, more tender fibers, and today it is sold in specialty shops in Chile.

How to Make Venison Stew?

The milk soak softens the strong flavor of game meat. After seasoning, the meat is browned, covered with vegetables and a liter of red wine, and cooked slowly until tender.

Nutritional Information

Each serving of venison stew contains approximately 585 kcal, 45 g of protein, 20 g of total fat (4 g of saturated fat), 180 mg of cholesterol, 13 g of carbohydrates, 6 g of total sugars, and 423 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Venison Stew Recipe

Preparation: 12 hours (soaking)
Cooking: 60 minutes
Servings: 6

Ingredients

• 2 kg of venison
• 1 liter (4¼ cups) of red wine
• 1 liter (4¼ cups) of milk, for soaking
• 120 g of pearl onions
• 40 ml (3 tablespoons) of olive oil
• 2 tablespoons of dried rosemary
• 1 carrot
• 1 tablespoon of garlic paste
• 1 bay leaf
• Salt
• Pepper

Instructions

1. Cut the venison into pieces of about 50 g, place them in a large bowl, cover completely with the milk, seal with plastic wrap, and refrigerate for 12 hours.
2. Drain the milk and rinse the meat very well in plenty of cold water. Place it in a large bowl, add the garlic paste and dried rosemary, and mix well with your hands or a wooden spoon to coat evenly.
3. Peel and wash the carrot and cut it into long sticks about 1 cm thick. Peel the pearl onions and set aside.
4. Heat the olive oil in a large pot over medium heat and sear the meat on all sides. Add the carrot, pearl onions, and bay leaf, pour over the red wine, season with salt and pepper, and cover.
5. Cook over low heat for about 60 minutes or until the meat is soft and tender. Serve the venison stew right away, on its own or with mushroom sauce and applesauce.

Additional Tips

Do not skip the milk soak

It mellows the strong flavor typical of game meat. Rinse the meat well afterwards.

Brown in batches

Sear the meat in batches so it browns instead of steaming.

Serve with something sweet

Applesauce gives a sweet contrast to the red wine and rosemary.

Frequently Asked Questions (FAQs)

1. What does venison taste like?

Very similar to beef, but lighter, with shorter, more tender fibers. Red wine, rosemary, and garlic complement it without masking it.

2. Why is the venison soaked in milk?

Soaking in milk softens the strong flavor of game. The meat is cut into 50 g pieces, covered with milk, and refrigerated for 12 hours, then rinsed before seasoning.

3. How do I cook venison so it is tender?

Sear it first in olive oil, then add the carrot, pearl onions, and bay leaf, cover with a liter of red wine, and cook covered over low heat for about 60 minutes.

4. Where can I buy venison in Chile?

In specialty shops. It comes from introduced species raised for meat, such as red deer and fallow deer, since Chile’s native deer are protected.

5. What do I serve with venison stew?

On its own, or with mushroom sauce, applesauce, or both.

Benefits

Venison has fewer calories, less fat, and less cholesterol than beef or pork, and it is rich in vitamin B12.

Did You Know?

Chile has three native deer species, the taruca in the north and the pudú and huemul in the south, all protected from hunting. Red deer and fallow deer were introduced and are raised for meat.

Recommended

• Wild Boar Red Wine Stew Recipe
• Spit Roasted Lamb Recipe
• Chilean Breaded Criadillas Recipe
• Homemade Apple Compote Recipe