Deer season is time for fall food recipes

I am running out of venison in my freezer.  The weather is beginning to turn fallish.  That means it is time to climb back in a tree and get meat for the next year!  Since I can no longer bow hunt (bad shoulder),  I have purchased a crossbow.  I am going to head to the woods next week if it is cool enough.

I subscribe to a blog by a Hunter, Gatherer, Chef named Hank Shaw.  He writes the blog called Hunter Angler Gardener Cook.  It is a great site for learning to hunt and cook wild game and plants.

Today I am cooking a dish of his called

SPANISH CHILINDRON STEW

He describes it as a Spanish stew dominated by roasted red peppers, paprika and onions.  It can be made with a variety of meats.  I am using venison and chicken.  Here is the recipe:

Chilindron, Spanish Red Pepper Stew

Prep Time

20 mins

Cook Time

2 hrs

Total Time

2 hrs 20 mins

This is a versatile Spanish stew that can use any meat. It is dominated by paprika, roasted red peppers, and onions. You can also add rosemary and wild mushrooms, too.

Course: Soup

Cuisine: Spanish

Serves: 6

Author: Hank Shaw

Ingredients

• 3 pounds chicken, pheasant, lamb, venison or rabbit, in serving pieces
• 2 large onions, sliced root to tip
• 10 cloves chopped garlic
• 2 tablespoons sweet paprika
• One tablespoon hot paprika
• 1 jar (15 ounces or so), or 5 roasted red sweet peppers, chopped
• One cup crushed tomatoes
• 2 cups red or white wine
• Stock if needed (whatever goes with your choice of meat)
• 1/2 cup diced cured meat: Bacon, pancetta, ham, etc.
• 1 tablespoon chopped fresh rosemary
• 4 bay leaves
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• Salt and pepper
• Large handful of dried mushrooms (optional)

Instructions

1. If using, put the mushrooms in a container just large enough to hold them and pour hot water over them. Cover and set aside.
2. Salt the meat and set aside for 20 minutes at room temperature. Use this time to chop the veggies.
3. Pat the meat dry and pour the olive oil in a large Dutch oven or other heavy pot that has a lid. Heat the pot over medium-high heat. Brown the meat on all sides in batches. Do not overcrowd the pot. Set the meat aside in a bowl when browned. Take your time and do this right. Add more oil if needed.
4. When the meat is browned, add the onions and stir to bring up some of the browned bits on the bottom of the pan. Sprinkle the onions with a little salt. Cook until they begin to brown, then add the garlic, the cured meat and the mushrooms, if using. Cook until fragrant, then add the meat back to the pot and mix well.
5. Pour in the wine and turn the heat up to high. Stir and boil furiously until the wine is half gone. Turn the heat back down to medium and add the tomatoes, the roasted red peppers and all the spices and herbs (except the parsley). Stir well. The level of liquid should be about 2/3 the way up the sides of the meat. If it is low, add the stock. I typically need about 2 cups.
6. Cover and cook at a bare simmer — just barely bubbling — until done. How long is that? Depends on the meat. Rarely is any meat done within an hour, but I’d check a store-bought chicken then. I find pheasants and rabbits take about 90 minutes, boar, pork and hares about 2 hours, and venison and beef up to 3 hours or more. Use your judgment.
7. Right before serving, test for salt and add some if needed. Add black pepper and the parsley and stir well. Serve with mashed potatoes, rice, polenta or bread. Simple sauteed greens are a good accompaniment. A big red wine is also a must, ideally something Spanish, like a Rioja.

Here is what his looks like.  I will post my pic later.  I plan on serving it over Polenta.