Venison, bell pepper and paprika are a good combination that make for a very flavorful stew. If you can’t find venison, lamb is a good substitute. I served it with roasted parsnips and mashed potatoes. The recipe is very similar to the venison and bell pepper ragù I posted a few days ago. In fact, only the end of the preparation is different.
900 grams (2 lbs) venison stewing meat, in cubes
about 250 ml (1 cup) warm water or venison stock
3 red bell peppers
1 Tbsp hot paprika (or 2 tsp sweet paprika and 1 tsp chilli powder)
80 ml (1/3 cup) red wine
1 Tbsp flour, preferably semola di grano duro
1 Tbsp double-concentrated tomato paste (or 2 Tbsp single concentrated)
1 stick celery
1 bay leaf
6 juniper berries
1 clove garlic
some thyme sprigs
salt and freshly ground black pepper
2 Tbsp chopped fresh flatleaf parsley (for garnish)
Prepare the stew using the recipe for Venison and Bell Pepper Ragù down to where it says “Up to this point the recipes for the ragù and the stew are the same.” Prepare the roasted parsnips and the mashed potatoes as well.
This stew has a lot of flavor and can easily handle a powerful red Italian wine like a Sagrantino di Montefalco. It is made from Sagrantino grapes, is usually aged in oak barrels, and comes from Umbria. Other powerful Italian reds (Italians are preferred because of their good acidity and ripeness) like Amarone or from Campania or Puglia are also a good combination.