Venison Caldereta (Stew)

savoryspicy
I had a leftover Venison roast from the holiday so I turned it into a Caldereta. Caldereta is a classic spicy Filipino stew using beef, pork or goat.

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The meat is browned first or braised, then sautéed and stewed or slowly cooked. This recipe calls for liver spread or pate for a more savory taste. Since this a leftover roast, I skipped the browning steps and just cooked it in a regular pan on low heat. Caldereta is best served over steamed rice, egg noodles or pasta.

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VENISON CALDERETA
(Braised Venison in Spicy Tomato Sauce)
Yield: 2-3 Servings

You need —
* venison – 1 lb (2 cups) cut in cubes
* onion – 1 medium, diced
* garlic – 2 cloves chopped
* bay leaf – 2 pcs
* tomato diced – 1 small can or 1 medium fresh
* tomato sauce – 2 cups
* chilies – dried 2 pcs
* spices: paprika, garlic powder, onion powder, oregano – 1 tsp each
* seasoning: salt, pepper
* hot spices: chili powder, cayenne pepper (optional)

To prepare —
1. Cut venison into cubes; season with salt, pepper, paprika and garlic powder.
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2. Slightly fry venison cubes.
2. Add garlic, onion and sauté.
3. When onion starts to caramelize, add diced tomatoes.
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4. Add tomato sauce, bay leaf and the spices. Bring to a boil.
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5. Add chilies and season with salt and pepper.
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6. If you want it spicier, add 1 tsp of paprika and chili powder or cayenne pepper. Adjust the taste according to your preference. Otherwise, take the chilies out of the pan and discard.
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Thank you for reading, happy cooking!
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