level: easy

Preparation time: 2 hours

Delicious stew that we bring on this occasion. A stew that we have prepared with white beans, which we can replace, if we prefer, with white beans, chickpeas or a mixture of both in equal parts.

As for the vegetables that we have put in this stew, we have leaned towards a green cabbage, being able to prepare the same recipe using chard, spinach, green beans and pumpkin, tagarninas or asparagus.

Deer meat, which we can put together with a bit of fresh Iberian cooking and thus we have a rich “pringá”, or without bacon. I leave it to everyone’s taste.

Rich, forceful dish, perfect for cold days. You dare? Let’s go with it.

Ingredients

To prepare the deer stew with cabbage recipe we will need the following ingredients:

1 generous piece of deer shoulder
½ green cabbage
1 head of garlic
Cumin
Cloves
sweet paprika
Salt
Extra virgin olive oil

Recipe preparation

Soak the green beans the night before and take the deer shoulder out of the freezer to thaw.
The next morning we will start by toasting the head of garlic. As is, without peeling and without anything, we place in a toaster, grill or in the oven and let it roast until the garlic cloves are tender.
Put the soaked and drained beans in the pressure cooker.
On the beans we place the deer in pieces. If we have been inclined to put a piece of fresh Iberian bacon, now is the time next to the meat.
Chop the cabbage and put it on the meat.
Add water until almost covered.
Peel the garlic cloves and place them in the mortar along with a handful of salt, the cumin and the cloves. We mash until we have a paste.
Add to the pot and add the paprika.
Add a little more water and move the pot.
We have when it starts to boil and we close. We put number two and let it whistle for at least half an hour.
Open and leave over high heat until the broth reduces a little and thickens.
Correcting salt and serve us.

Conclusion

With Artemonte deer, this recipe is a marvel of flavors and textures. At the time of serving, we can serve everything together on the same plate, the beans with the vegetables and pieces of meat, or we can serve the beans with the cabbage as a first course and as a second course, the deer meat with a little bacon to eat as pringá with a good piece of bread.

This type of stew, if left overnight, is much richer due to the concentration of flavors.

Let’s enjoy it!