Bay of Biscay Venison Stove Top

 

www.parador.es ( Santillana Del Mar Hotel )

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Bay of Biscay, in northern Spain, provides international access for Pais Vasco, Cantabria and Asturias in northern Spain. This region is rich in both coastal fish & shellfish, hill country and mountain game. Hunting season is extremely popular in these regions. Here is a traditional recipe, and  one of the most popular Vension Roast dishes, from Cantabria.  

 

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VENADO ESTILO BAY OF BISCAY DE LOS FOGONES ... CANTABRIAN VENISON STOVE TOP ...

2.5 Kilos Venison Roast ( 5 pounds )

salt and freshly ground black, green, rose and white peppercorns

10 ounces ( 300 grams ) pancetta

1 large onion of choice minced

4 cups Dry Red Wine ( La Rioja or La Rioja Álavesa or Miguel Torres Sangre De Toro if possible )

2 sprigs fresh thyme or dry

2 sprigs fresh Italian fresh parsley or dry

2 sprigs fresh rosemary or dry

peeled 4 cloves garlic

1 tsp. black peppercorns

3 fl. oz. Evoo Or Butter

3 oz. Bacon or Salt Pork diced

3 oz. Smoked or Air Dried Ham of choice ( preferably Serrano or Prosciutto di Parma )

6 0unces fresh white mushrooms or wild variety of choice if available

1 tblsp. Tomato Paste

2 tblsps. All Purpose Flour

 

*** MARINADE: DOUBLE INGREDIENTS - see instruction number 6

 

1) Season the roast with salt and freshly ground black, rose, green & white peppercorns

2) Slice the pancetta into thin strips or virutas

3) Use a barding needle to insert the fat into the venison at regular intervals or Pierce the venison with a knife and insert the strips of pancetta into the interior

4) Peel the onion and chop finely

5) place the meat into a large stainless steel or glass casserole roasting vessel; and add the herbs, wine, sliced onion and whole garlic cloves and Marinate for 24 hrs. in refrig or cool place covered. Rotate sides, and turn every few hours.

6)  drain the meat, and Discard old marinade and pat dry with paper towelling the next morning ... prepare a new marinade for the cooking stove top process.

7)  BROWN THE VENISON IN 2/3 OF THE EVOO OR BUTTER TO SEAL THE SURFACE

8) NOW IT IS TIME TO PLACE THE MEAT INTO A FLAMEPROOF CASSEROLE WITH THE FRESHLY PREPARED MARINADE

9) sauté the onions, the bacon, & ham very briefly in the same Evoo or Butter and add to the Venison

10) cover and simmer for 2 hours or until roast is tender

11) strain the pan juices into a saucepan & adjust seasonings

12) sauté the mushrooms in remaining Evoo or butter and add to the sauce in saucepan

13) brown the flour in the oil used to cook the mushrooms

14) add some of the sauce and the tomato paste, combine and stir back into the sauce

15) simmer 5 mins. and carve the roast and drizzle the sauce when serving

 

enjoy with an oak aged red wine from La Rioja or Álavesa.

 

Kindest.

Margi.

Tas,   TU for feedback. Had enjoyed in s truly lovely restaurant in The Parador Network Hotel Of Santillana Del Mar, Cantabria. www.parador.es      It possessed delightful aromas and flavorful to utmost. Margi.

Brook,

Historic Foodie,

Hoser: I believe this recipe would be splendid with beef. Thanx for ur contribution. Mare.