Chilli Con Venison

Charmaine Lu -

  • 1 tbsp veg oil
  • 450g venison chunks
  • 1 chopped onion
  • 1 red and 1 green pepper, chopped
  • 1 chopped celery stalk
  • 8 red chillies, chopped
  • 250g sliced mushrooms
  • 1 crushed garlic clove
  • 1 tbsp tomato puree
  • Pinch each of ground paprika and cumin
  • 150ml game or beef stock
  • 125ml red wine
  • 400g tin of chopped tomatoes
  • 50g grated dark chocolate
  • Heat the oil in a pan and brown the venison chunks all over, then remove from the pan and set aside. Toss in the onions, peppers, chillies, mushrooms, celery and garlic and fry until the veggies are softened, then stir in the tomato puree and gently fry for 8 mins.
  • Add the spices, stock and wine to the pan with the chopped tomatoes and bring to a simmer. Return the meat to the mixture, stir in the grated chocolate, then simmer on low for an hour. Serve on plates with cooked brown rice and some tortilla chips - magic!
1 hr 30 mins
4 serving