Roasted Venison
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- venison
- white wine
- pimentón (Spanish paprika)
- black pepper
- bay leaf
- thyme
- caldo (meat broth)
Instructions
- Clean the venison and roast it. Transfer to a pot with white wine, pimentón, black pepper, bay leaf, and thyme. Bring to a boil and simmer until well reduced. Add caldo (meat broth) and continue cooking until the venison reaches the desired doneness.