Venison Caldereta (Stew)

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.


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.


(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.
2. Slightly fry venison cubes.
2. Add garlic, onion and sauté.
3. When onion starts to caramelize, add diced tomatoes.
4. Add tomato sauce, bay leaf and the spices. Bring to a boil.
5. Add chilies and season with salt and pepper.
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.

Thank you for reading, happy cooking!

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