Preparation

Leave the meat to marinate in beer and red wine, with some garlic cloves and bay leaves, for a few hours. Then cut into cubes.

Bring a pot to the fire, and add the meat cubes and garlic cloves, letting them cook for a few minutes, stirring constantly, until the meat is golden brown. Add a beer and cook for a few minutes. Add the mushrooms, onion, red pepper, carrot, 2 bay leaves, a pinch of saffron, a little black pepper (or piri-piri) and salt.

Let it cook covered for approximately 2 hours, or until the meat is tender and the vegetables are undone (if necessary you can help with a wooden spoon to undo the vegetables).
Stir occasionally and if necessary add a little water.

When the meat is almost done, add a little thyme and rosemary,
and, stirring whenever necessary, cook until the sauce is refined as desired.
Serve with white rice or boiled potatoes.

Ingredients

  • 700 grams of diced venison
  • 2 chopped onions
  • 7 crushed whole garlic cloves
  • 1 chopped carrot
  • mushrooms to taste
  • chopped red pepper
  • Beer
  • Red wine
  • Saffron
  • Thyme
  • Rosemary
  • Bay leaves
  • Olive oil
  • black pepper
  • salt