CHAKAPULI STEW WITH VENISON

Chef

Preparation	2h
Difficulty	Easy
Game	Deer
Calories	400 - 500
Activity	M 40’ F 55’
People	4
Wine pairing	Carignano del Sulcis DOC

Ingredients

G 900 venison
N 1 large onion
G 450 sour plums, tomatillo or green tomatoes
G 60 scallions
G 24 tarragon leaves
G 65 cilantro
G 11 fenugreek
N 3 cloves garlic
N 2 dried chilies
mL 120 dry white wine
Turmeric powder to taste
Extra virgin olive oil to taste
Water or vegetable broth to taste

Kcal 438*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

In a pan with a heavy bottom and high edges, put the oil, the diced onion and the turmeric. Cook and stir often for 5′.
Salt the meat, add it to the pan and lightly sauté on all sides. Add water or stock to cover the meat, bring to a boil and put a lid. Cook over low heat for 90′ if you use cubed stew meat or 3 h if you use neck or shank meat.
Season meat with salt, add to the pan and lightly brown all sides. Add water or stock to cover the meat, bring to a simmer and put a lid on it. Cook at a low simmer until the meat is almost fork tender, 3-4 h if using neck or shank meat, 40-90′ if using cubed stew meat. Add water or stock as needed to keep meat covered while it cooks. Add water or stock if necessary to keep the meat covered during cooking.
Once the meat is tender but not quite done, add the plums or tomatillos and dried chili peppers. Stir, partially cover and continue to simmer until the meat is tender. Just before serving, add the shallots, tarragon, coriander, fenugreek, garlic and wine. Stir and simmer for 5′ to allow flavors to meld. Taste and adjust the seasoning as needed.
Serve with bread or boiled potatoes.

CHAKAPULI STEW WITH VENISON

Ingredients

Preparation

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