Escabeche de Ciervo

Embark on a culinary journey with this delightful Argentinian classic—Escabeche de Ciervo. This marinated deer stew serves as a flavorful appetizer or a cold main course, showcasing the tender, succulent essence of seasoned deer meat combined with aromatic vegetables and herbs.

Ingredients

🍖 500g Axis deer leg, cut into bite-sized pieces
🧅 500g onions, sliced into crescents
🥕 2-3 medium carrots, sliced into rounds
🧄 4-5 cloves garlic, sliced
🌶️ 1 medium red bell pepper, cut into strips
🫒 1 glass (approx. 200-250 ml) vegetable oil
🍷 1 glass (approx. 200-250 ml) white vinegar
🍷 2 glasses (approx. 400-500 ml) white wine
💧 1 liter water, or enough to submerge ingredients
🌶️ Black pepper, a pinch
🌿 Oregano, a handful dried
🍃 3 bay leaves
🌿 Parsley, a pinch powdered
🧂 Salt, a pinch

Instructions

1- Prepare the Meat:

• Cut the deer meat into small, bite-sized pieces, about 1-2 inches long.

2- Boil the Meat:

• Place the meat in a large pot of boiling water and cook until very tender, almost falling apart. Remove and set aside.

3- Prepare the Vegetables:

• Slice the carrots into thin rounds less than 1 cm thick.
• Slice onions into crescent shapes.
• Slice garlic cloves and cut the bell pepper into strips.

4- Sauté Aromatics:

• Heat 1 glass of vegetable oil over high heat in a large pot.
• Sauté the onions until soft but not browned.

5- Add Garlic and Bell Pepper:

• Incorporate garlic slices and bell pepper strips.

6- Season the Mixture:

• Season with black pepper, a handful of oregano, and salt to taste.

7- Add Liquid Ingredients:

• Pour white vinegar and white wine into the pot.

8- Herb Infusion:

• Add bay leaves and a pinch of powdered parsley to the pot.

9- Combine and Cook:

• Stir to combine all ingredients together.
• Add sliced carrots and previously boiled deer meat.
• Pour water until ingredients are mostly submerged.

10- Cook the Escabeche:
- Bring the mixture to a boil, then reduce to a simmer.
- Cook until the carrots are tender but still hold their shape.

11- Finish:
- The escabeche is ready once the carrots are tender.

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 6
Calories: Approx. 250
Proteins: 22g
Fats: 12g
Carbohydrates: 15g
Equipment: Wooden Cutting Board, HB Brand Knife/Cleaver, Aluminum Pot, Gas Range Stovetop, Fork, Ladle, Glass (for measuring liquids)

Cooking Tips

• Pre-boil meat for ultimate tenderness.
• Maintain a 1:1 meat to onion ratio by weight.
• Thinly slice carrots for even cooking.

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Escabeche de Ciervo