FOOD
Deer Empanadas
Laucha arrives in Bariloche and teaches us how to make deer empanadas – crunchy on the outside, meaty on the inside, the perfect combination.
FOOD
Deer Empanadas
Laucha arrives in Bariloche and teaches us how to make deer empanadas – crunchy on the outside, meaty on the inside, the perfect combination.
Ingredients
Deer Empanadas
- Pork fat
- Onion
- Green onion
- Green pepper
- Spicy chile
- Smoked paprika
- Pepper
- Red wine
- Vegetable broth
- Deer Pulp
- Individual pie dough
Empanada Filling
- Pork fat
- Onion
- Green onion
- Green pepper
- Spicy chile
- Smoked paprika
- Pepper
- Red wine
- Vegetable broth
- Deer Pulp
Steps
Deer Empanadas
- Place 1 or 2 tablespoon. of filling in a pie dough. Close the empanadas by bending the edges towards the inside (or with a repulgue of choice).
- In a saucepan heat the fat.
- Put the empanadas and fry for 3 to 5 minutes until they are browned.
- Remove and dry with paper.
Empanada Filling
- Heat the disk.
- Degrease the deer.
- Add pork fat to the disc (to compensate for the deer's lack of fat).
- Salt the deer and place it on the disk to brown (just to give it color, you do not have to cook).
- Add the vegetables (onion, green onion, pepper, spicy chile) and season with a little bit more of salt, pepper and smoked pepper.
- When the vegetables are soft mix everything and add the red wine.
- When it begins to bubble, mix to glaze.
- Add the vegetable stock and cook for about 40 minutes until the liquid evaporates.
- Let cool until the fat hardens and becomes a solid filling.