Farmed Venison Shoulder Stew
With almonds and fried artichokes
Ingredients (4 persons)
1000 g deboned venison shoulder
2 un garlic cloves
0.005 g oregano
0.005 g parsley leaves
C/c La Vera sweet paprika
0.200 g olive oil
0.125 g almonds
2 un dry chorizo peppers
0.050 g bread crumbs
5 un garlic cloves
0.750 g very smooth game stock
Aromatic herbs (rosemary, thyme,
Bay leaf, black pepper.
0.150 g artichokes.
Clean the shoulder of nerves and take out full muscles.
Mix the dry ingredients of the marinade and mash in a mortar, dissolve with the olive oil, mix everything well and soak the meat of the shoulder with this marinade, put into vacuum bags, let sit for 24 hours and cook in a bain-marie for 17 hours at 70º
Fry the almonds, chorizo peppers, breadcrumbs and garlic cloves, put everything into a mortar and mash everything, until you get a fine paste, dissolve with a bit of game stock, set aside.
Drain the meat of the shoulder from the bags and the remaining stock, add it to the seasoning, cook it all, once cooked, add the meat, bring to a boil and let sit covered in the cold, for at least 24 hours before eating.
Clean the artichokes of outer leaves, cut into very fine cuts and add a splash of olive oil until it is crunchy, place in absorbent paper.
Fry five almonds and shave.
Heat the stew in the Bain-Marie and put onto a plate the serving of meat, pour sauce with a bit of its juice, finish with some crunchy artichokes and some strips of toasted almonds
Farmed Venison Shoulder Stew with Almonds and Fried Artichokes
CHEF Jose Gomez
Executive Chef of Parador de los Reyes Católicos
Santiago de Compostela