Instructions

Dice the meat into 2, 5 cm. size dices. Season to taste. Chop the onion, carrots, celery and cloves into fine brunoise. Grate the tomatoes and remove the peel from them. Heat some oil over medium heat in a Magefesa Nova pressure cooker. When hot, add the meat and brown stirring from time to time until well browned and sealed. Remove and keep. Poach the onion, in the same oil, for about 3 or 4 minutes. Add the carrot, garlic and celery and continue cooking until soft and until the onion is transparent. Return the meat to the pot. Add the grated tomato, herbs, spices and sauté the whole for about 5 minutes. Moist with red wine, let the alcohol evaporate and cover with the meat stock. Close the pressure cooker and rise heat to maximum power. When the working valve (3) starts releasing steam, lower to minimum heat and let it cook for 30 or 35 min. Once time has elapsed, remove the pressure cooker from the heating source and let pressure to be completely released before opening the lid. Natural pressure release method.
Check if meat is done to perfection and adjust salt and pepper. Thicken the sauce with a tablespoon of corn starch dissolved in a bit of water. Let it rest for about 30 minutes before serving. Powder chopped parsley on top and accompany with roasted or boiled potatoes, white rice, steamed vegetables, etc.
Venison may be found farmed or savage. When we cook venison, it is convenient to let it macerate into wine for some hours with herbs and spices to soften the meat and diminish the aromas’ intensity. If we realize the meat is tough when checking if it is done to perfection, close the pressure cooker again and let it cook some minutes more. 

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