# Spanish Venison Stew with Roasted Red Peppers over Creamy Polenta > Slow-braised venison, sweet onions, and roasted red peppers make a deep, paprika-rich stew with a glossy sauce. Spoon it over soft, buttery polenta, then finish with parsley and a little sherry vinegar to brighten a winter supper. - URL: https://www.chezjk.com/recipes/venison-spanish-stew-with-roasted-red-peppers-and-paprika-over-polenta - Author: Jonathan Katzman - Cooked and photographed: 2023-01-16 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Spanish Venison Stew with Roasted Red Peppers over Creamy Polenta](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fa78147fb324ca81a.jpg) ## Spanish Venison Stew with Onions and Roasted Red Peppers Collagen-rich venison becomes tender with a gentle braise, while a generous quantity of onions melts into the sauce. Roasted peppers supply sweetness, and paprika and sherry vinegar keep the flavors distinctly Spanish. ### Ingredients - 2 lb boneless venison shoulder or neck, trimmed of tough silverskin and cut into 1½–2-inch pieces - 2 tbsp ghee, divided - 3 large yellow onions, about 1½ lb total, thinly sliced - 5 cloves garlic, thinly sliced - 1 tbsp sweet Spanish paprika - 1 tsp smoked Spanish paprika - ¾ cup dry red wine - 2 cups unsalted gluten-free venison or beef stock, plus more as needed - 12 oz drained roasted red peppers, cut into wide strips - 1 bay leaf - 2 tsp sherry vinegar, plus more to taste - ¼ cup roughly chopped flat-leaf parsley - 1½ tsp fine sea salt, divided, plus more to taste - ½ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 300°F. Pat the venison very dry and season with 1 teaspoon salt and the black pepper. 2. Heat 1 tablespoon ghee in a Dutch oven over medium-high heat. Brown the venison in 2–3 batches, leaving space between pieces and adding a little of the remaining ghee as needed. Allow about 6–8 minutes per batch to develop a dark crust on several sides. Transfer to a plate. 3. Reduce the heat to medium-low. Add the remaining ghee, onions, and remaining ½ teaspoon salt. Cook for 25–30 minutes, stirring and scraping the pot, until the onions are very soft and golden. Add a splash of water if the browned bits threaten to burn. 4. Add the garlic and cook for 1 minute. Turn the heat to low, stir in both paprikas for about 20 seconds, and immediately add the wine. Scrape up the fond and simmer for 3–5 minutes. 5. Return the venison and its juices to the pot. Add the stock, roasted peppers, and bay leaf. The liquid should reach roughly two-thirds of the way up the meat; add a little stock or water if needed. 6. Bring to a bare simmer, cover, and transfer to the oven. Braise for 2–3 hours, turning the meat once or twice, until a fork slides easily into the largest pieces and they yield with gentle pressure. Begin checking at 2 hours; neck or meat from an older animal may need longer. 7. Remove the bay leaf. If the sauce is thin, transfer the tender meat to a bowl and simmer the sauce uncovered for 10–20 minutes until it coats a spoon. Return the meat and warm gently. 8. Stir in the sherry vinegar and half the parsley. Taste for salt and acidity, then reserve the remaining parsley for serving. ### Notes - Use a braising cut rather than loin or backstrap, which can become dry during prolonged cooking. - Keep the braise at a lazy simmer, not a rolling boil. If the meat is still firm, continue cooking gently and check every 20–30 minutes. - The onions thicken the sauce naturally; no flour dredge is needed. ## Soft Buttered Polenta Soft polenta catches the concentrated stew sauce without competing with the peppers and paprika. Butter rounds out the corn's sweetness and gives the base a smooth finish. ### Ingredients - 1 cup gluten-free medium-ground dry polenta, not instant - 5 cups water, divided, plus more as needed - ¾ tsp fine sea salt, plus more to taste - 2 tbsp unsalted butter ### Instructions 1. Bring 4 cups water and the salt to a boil in a heavy saucepan. Gradually whisk in the polenta, then reduce the heat to low. 2. Cook at a gentle bubble for 40–50 minutes, stirring frequently with a wooden spoon and scraping the bottom. Gradually add the remaining cup of water as it thickens. 3. When the grains are tender with no chalky center, stir in the butter. Add more hot water as needed until the polenta falls from the spoon in soft folds rather than holding a stiff mound. 4. Taste for salt and keep covered over very low heat until serving, stirring occasionally. ### Notes - Grinding varies by brand, so use tenderness rather than the clock as the final test. Coarse polenta may take up to 60 minutes. ## Overall Timing / Workflow The stew tolerates a flexible finish, while polenta is best made close to serving. Starting the polenta only as the venison approaches tenderness brings both components together smoothly. ### Instructions 1. 0:00 — Heat the oven, prepare the venison and vegetables, and begin browning the meat. 2. 0:35 — Soften the onions, add the remaining stew ingredients, and bring the pot to a gentle simmer. 3. 1:10 — Transfer the covered stew to the oven. Check the liquid level occasionally during the braise. 4. About 50 minutes before serving — Once the venison is nearly tender, begin cooking the polenta. 5. Final 15 minutes — Reduce the stew sauce if needed, finish with vinegar and parsley, and loosen the polenta with hot water. ### Notes - For an easier dinner, make the stew a day ahead, chill promptly, and reheat gently while cooking fresh polenta. ## Plating A wide bed of polenta frames the dark stew and absorbs its sauce. A little exposed polenta and fresh parsley provide the same simple contrast as the finished dish. ### Instructions 1. Spoon the hot polenta into four warmed shallow bowls and spread it into a broad oval. 2. Ladle the venison, onions, peppers, and sauce over the center, leaving a border of polenta visible. 3. Scatter the reserved parsley over the stew and serve immediately. ## Leftover Path The stew's flavors deepen overnight, and keeping it separate from the polenta preserves both textures. ### Instructions 1. Refrigerate the stew and polenta separately in shallow covered containers within 2 hours. Use within 3–4 days, or freeze the stew for up to 3 months. 2. Reheat the stew gently in a covered saucepan with a splash of water or stock, stirring occasionally, until it reaches 165°F throughout. 3. Reheat polenta over low heat, whisking in hot water until creamy again. Taste both components for seasoning before serving. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.