Wild Valentine’s Day Recipe
By: Gloria Goni
When the Mule Deer Foundation asked me to write a Valentine’s Day recipe, I knew just the one. This is a Goñi Gonzalez family recipe—one my abuela often prepared for me, traditionally using Corzo (roe deer), toro (bull), or beef. Over the years, as I started hunting in the western United States, I adapted it to include blacktail, elk, and mule deer.
I think this dish is perfect for Valentine’s Day for a few reasons:
1. What better love is there than the love of a grandmother?
2. Two of its star ingredients—chocolate and wine—are quintessentially romantic.
3. It’s a warm, rich stew, best served over rice or fresh-baked sourdough bread, making it the perfect comfort food for a cold February evening.
And let’s not forget—cooking with meat you sourced through hunting is one of the most meaningful ways to show love.
For this batch, I used mule deer meat my friend Trey gifted me, but feel free to use any good game you have in the freezer. Neck, shoulder, shank, and rib meat are great for stews. When processing an animal, I save these tougher cuts, cube them, and freeze them in 1 lb packages to pull them out and use them for stews throughout the year.
Without further ado, here’s my abuela’s
Estofado de Venado con Chocolate y Vino—Venison Stew with Chocolate and Wine—just in time to share with your special someone this Valentine’s Day.
Venison Stew with Chocolate and Wine
Ingredients (Serves 4-6):
1 kg (2.2 lbs) venison meat, cut into large chunks
2 medium onions, finely chopped
Two carrots, sliced
2 garlic cloves, minced
2 ripe tomatoes, grated (or 1 cup crushed tomatoes)
250 ml (1 cup) red wine (preferably dry, but really any wine will do)
500 ml (2 cups) beef or venison stock
30 g (1 oz) dark chocolate (70% cocoa or higher)
2 bay leaves
1 sprig of fresh thyme
One sprig of fresh rosemary
1 tsp sweet paprika
1/2 tsp smoked paprika (optional, for a hint of heat)
Flour for coating the meat
Extra virgin olive oil
Salt and pepper to taste
Instructions:
1. Prepare the Meat:
Pat the venison chunks dry with a paper towel and season with salt and pepper. Lightly coat the meat with flour, shaking off any excess.
2. Brown the Meat:
Heat a generous drizzle of olive oil in a large pot or deep skillet over medium-high heat. Brown the venison in batches, ensuring the pieces are well-seared on all sides. Remove and set aside.
3. Make the Sofrito:
In the same pot, add more olive oil if needed and sauté the onions, garlic, and carrots over medium heat until softened (about 10 minutes).
Add the grated tomato and cook for 5-7 minutes, stirring occasionally, until reduced.
4. Add Spices and Wine:
Sprinkle the sweet paprika (and smoked paprika, if using) over the sofrito, stirring quickly to avoid burning. Pour the red wine and let it simmer for 2-3 minutes to evaporate the alcohol.
5. Cook the Stew:
Return the venison to the pot and pour in the stock.
Add the bay leaves, thyme, and rosemary.
Lower the heat, cover, and let it simmer gently for 2-2.5 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
6. Incorporate the Chocolate:
Add the dark chocolate broken into pieces about 10 minutes before the stew is done. Stir well until the chocolate melts and blends into the sauce, giving it a slightly bitter flavor.
7. Adjust the Seasoning:
Taste and adjust the salt and pepper as needed.
Serving: Serve the stew hot with fresh sourdough bread, mashed potatoes, or white rice. Garnish with fresh rosemary or parsley if desired. And like any good Spaniard, I serve it with red wine—preferably a bottle of slightly better quality than the one used in the stew.
Get Cooking:
As always, good luck this winter, and remember to send any successful pictures or stories from the field to [email protected]. You could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the Mule Deer Foundation, the Blacktail Deer Foundation, or both. Click here to join: https://muledeer.org/product-category/membership/ or https://www.blacktaildeer.org/
Gloria Goni
Gloria Goñi – @lapescadora
Gloria Goñi grew up in a Spanish family where food was everything, shaping her love for cooking and shared meals. She takes great pride in sourcing her ingredients through hunting, fishing, and foraging, drawing inspiration from her Basque and Spanish roots. Splitting her time between Missoula, Montana, and life on the road with her two trusty pups, she can often be found exploring wild landscapes and cooking over an open fire for friends and family whenever possible.
