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Stewed deer with peppers

Firstly, the venison must be thoroughly cleaned and then soaked for 2 hours to remove any blood that may be present. Then the red peppers (which have been soaked for 5 hours) are scraped by the inside of the aid of a knife to remove the meat. In a perol the extra virgin olive oil is deposited and a heating is put; once hot, the whole vegetable is tainted, cut into medium pieces; after 5 minutes added the meat cut into reasonable pieces, the wines and the meat of the choriceros peppers.

Cover with water and cook, removing the foam that is produced; after the spices are added and it has been cooked until tender (about 1 hour). If you run out of broth you can add a little hot water, and you are given the salt point.

Ingredients (6-8 people)

  • 2 kg of venison
  • 1 kg. of ripe tomatoes
  • 4 Green peppers
  • 4 Dry red peppers 
  • 2 heads of garlic
  • 2 large onions
  • 1/2 l. of white wine
  • 1/2 l. of red wine
  • 30 g. of pepper in grain
  • 2 Cloves
  • Oregano Thyme, parsley and salt
  • 1 glass of extra virgin olive oil Oleoestepa Hojiblanca

NOTE: This recipe may be used for wild boar or steak beef.

Extra Virgin Recomended: Oleoestepa Hojiblanca, because its fruity is very good all kinds of stews and stews.

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