Spanish Game Stew “Chilindron”

by Mugnaini on April 22, 2013 in Wild Game

Spanish Game Stew “Chilindron”

Serves 8-10
Roasting Oven Environment


  • 3 pounds mixed meat (venison, elk, antelope, pheasant, etc., whatever you have available), cut into 2” serving pieces
  • Extra virgin olive oil
  • 2 large white onions, thinly sliced
  • 10 garlic cloves, chopped
  • ½ cup pancetta, diced
  • 2 cups red or white wine
  • 1 cup canned tomatoes, crushed
  • 2 tablespoons sweet paprika
  • 1 tablespoon hot paprika
  • 5 roasted red sweet peppers
  • 1 tablespoon chopped fresh rosemary
  • 4 bay leaves
  • 2 cups stock (chicken or beef or whatever goes well with your selection of meat)
  • 1/2 cup chopped fresh parsley
  • Salt and pepper


Salt the meat and set aside for 10-20 minutes at room temperature. (Use this time to chop the vegetables). Pat the meat dry. Place pan into oven with a drizzle of extra virgin olive oil and heat. Add meat in batches to brown. Take your time and do not overcrowd the pan. You may need to add more olive oil as you go. Remove batches of meat when browned and set aside in a bowl.

When completed add the onions and stir to release the browned bits on the bottom of the pan. Sprinkle the onions with a pinch of salt and cook until they begin to brown and soften. Add the garlic and the pancetta. Cook until fragrant, then add the meat back to the pot and mix well.

Pour in the wine, stir and cook until the wine is evaporated by about half. Add the tomatoes, sweet paprika, hot paprika, roasted sweet peppers, rosemary, and bay leaves. Stir well. Add stock if needed so that liquid level is 2/3 the way up the sides of the meat.

Cover and cook for about 2 hours, checking liquid level every ½ hour. Cooking time will depend on the choice of game. Pheasant and rabbit will require about 1 ½ hours, Elk, venison, boar, etc. about 2 – 2 ½ hours.

Just before serving, taste for salt and add some if needed. Add black pepper and the parsley and stir well.

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