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Ingredients
Method
- 2 tbsp olive oil
- 1 diced onion
- 600g diced venison or other game
- 3 sliced garlic cloves
- 2 tbsp smoked paprika
- 1 tbsp tomato puree
- 2 tbsp red wine vinegar
- 500ml beef or game stock
- 400g tin of chopped tomatoes
- 1 tsp brown sugar
- 1 red capsicum, chopped
- Cooked brown rice, to serve
- Preheat the oven to 160C. Heat the oil in a large casserole and fry the onion for 2 mins, then season the game meat and add to the pan to fry for 3 mins. Tip in the garlic, stir in the paprika and tomato puree, season well and cook for 2 mins more.
- Add the stock, vinegar, tomatoes and sugar. Bring to a simmer, then cover and cook in the oven for 40 mins. Stir in the capsicum, then cook uncovered for 45 mins more to thicken. Serve with cooked brown rice, a scattering of parsley and some soured cream if you fancy.
1 hr 30 mins
4 serving
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