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- Welcome to Bariloche, my friends. A must stop in our trip through Patagonia. The trip was short but we needed to rest. So, we decided to relax one night and make a great asada. With lots of cheers, plenty of laughters, and some Latin baladas, you know? Hey, don't think that I forgot about you. Tomorrow we will have a crazy recipe. So, stay with us. We didn't want to waste your time so we woke up early and we came, here, to the Estepa. Another beautiful sight from Bariloche. Patagonia has a really diverse geography. In addition to it's mountains, forests, and volcanoes, you can also, find The Step, a huge extension of land. Landscape of semi-deserts and plains. Where mountains remain in the distance and hills predominate. Not only we have an incredible view. If you look closely enough, you will see that I'm standing on a bridge 100 years old, that was built by the great-grandfather of our friend, Tasha. But well, we're really hungry right now so let's look for a nice place to start the fire. It is really easy to focus on such a place. Where silence and peace reign and ideas flourish, as well as, the ingredients for today. The deer and wild pigs meat are very much alike. Both have a dark color and have no fat. You have to be very careful when you cook it because, sometimes, they turn really hard. The flavor is really intense. That's why we marinate it in red wine, garlic, and some pepper for the whole night. We will start by removing all the fat. It has an exterior fat. And then, we will cut it in small pieces. We will start by cooking the deer with some fat to compensate the one we took off. We will spice the meat with some salt and pepper. Mix a bit and let it brown. We don't have to let it cook completely. Now, we will add the vegetables. Chopped onions, green pepper, some scallion, hot chili to spice things up, and, finally, we add some more salt and paprika. Once the vegetables are soft, we mix them with the meat. And then, add the liquid. A couple of glasses of red wine and some meat stock. And cook it all for 30 minutes. Look at how all the liquids evaporated. Now, we have only the fat. We have to cool it down so it gets really hard and then we will prepare the empanadas. This is what I was talking about, man. Look. As the fat cools down, it became hard, see? And now is the time to prepare these wonderful empanadas. We have the pastry here. We will take one. Put some water on the borders. We will fill them up with flavor. Deer flavor. Slowly. We will start joining each border. And then we will repulgada. It's a Spanish word for this, look. You see this movement? It's really easy and if you have any problem, you can do it with a fork. This is how it looks, finished. Now, we will take them to our hot pot to fry them. We dissolved some fat in our hot pot. And once it's boiling, we introduce our empanadas. They fry really fast. In five to seven minutes, you should have them ready. Mmm. It's breathtaking. Crispy, on the exterior. Really liquid and with a lot of flavor in the interior. Look at this. You should try it. Definitely, you should try it.