Empanadas de Ciervo (Deer Empanadas)

Empanadas de Ciervo or Deer Empanadas, are a culinary masterpiece from Patagonia, Argentina, where the richness of deer meat melds with a symphony of flavors including smoked paprika, green onions, and red wine. This dish delivers a delightful experience with empanadas that are crispy on the outside and juicy on the inside, making it an exceptional appetizer or a hearty snack.

Ingredients

🦌 500g deer meat, pulpa de ciervo, no specific brand
🐷 100g pork fat, grasa de cerdo, no specific brand
🧅 1 large onion, cebolla, no specific brand
🧄 3 cloves of garlic, ajo, no specific brand
🧅 2 green onions/scallions, cebolla de verdeo, no specific brand
🫑 1 green bell pepper, morrón verde, no specific brand
🌶️ 1 spicy chili, chile picante, no specific brand
🧂 Salt, sal, no specific brand
🍷 1 cup of red wine, vino tinto, no specific brand
🫕 1 cup vegetable broth, caldo de verdura, no specific brand
🧂 1 tsp smoked paprika, pimentón ahumado, no specific brand
🫓 Pack of empanada dough discs, tapa de empanada, no specific brand

Instructions

1- Marinate Deer:

• Marinate the deer meat in red wine, crushed garlic, and pepper overnight to tenderize.

2- Prepare Meat:

• The following day, trim deer fat and cut the meat into small pieces.

3- Heat Disco:

• Heat the disco over a wood burning stove or hot coals.

4- Cook Fat:

• Melt pork fat on the heated disco.

5- Brown Meat:

• Sear the diced deer in melted fat, just until browned.

6- Season Meat:

• Season with salt and pepper.

7- Cook Veggies:

• Add diced onion, green bell pepper, white part of green onions, and spicy chili. Season with additional salt and smoked paprika.

8- Combine and Cook:

• Sauté vegetables, then mix with browned meat.

9- Deglaze:

• Add red wine, allowing it to reduce while scraping up browned bits.

10- Add Broth:
- Pour in vegetable broth, simmer until reduced, about 40 minutes.

11- Cool:
- Transfer to a bowl, let cool until mixture hardens. Add chopped green part of scallions before cooling.

12- Prepare Dough:
- Use empanada dough discs, moisten edges with water.

13- Fill Empanadas:
- Place filling in center of each disc. Avoid overfilling or touching edges with fat.

14- Seal:
- Fold and crimp edges to seal.

15- Heat Frying Fat:
- Heat pork fat in a cast-iron cauldron until very hot.

16- Fry Empanadas:
- Fry empanadas 3 to 5 minutes until golden brown.

17- Drain:
- Use a skimmer to remove, draining on paper towels.

Prep Time: Marination Overnight Filling Cooking 40 minutes Filling Cooling Several hours/overnight Frying 3-5 minutes per batch
Total Time: Over 24 hours
Servings: Makes approximately 20 empanadas, serving 4 people as an appetizer
Calories: 320 per serving
Proteins: 25g
Fats: 18g
Carbohydrates: 16g
Equipment: Disco (large round griddle/plancha), Hergom wood burning stove, Stainless steel mixing bowls, Wooden spoon/spatula, Cast iron pot (unbranded cauldron), Skimmer, Wooden chopping board, Chef's knife, Wooden serving board, Paper towels

Cooking Tips

• Allow deer to marinate overnight for the best flavor and tenderness.
• Ensure filling is cool and solidified for easier handling.
• Be cautious to not overfill empanadas to maintain seals during frying.

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Empanadas de Ciervo (Deer Empanadas)