Venison chilli Recipe
- 1 tbsp vegetable oil
- 450g/1lb venison shoulder, trimmed and cut into large pieces
- 1 onion, finely chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 stick celery, chopped
- 8-10 red chillies, chopped
- 250g/8½oz mushrooms, sliced
- 1 garlic clove, crushed
- 1 tbsp tomato purée
- pinch ground cumin
- pinch ground paprika
- 150ml/5fl oz game or beef stock
- 125ml/4½fl oz red wine
- 400g/14oz canned chopped tomatoes
- salt and freshly ground black pepper
- 50g/1¾oz dark chocolate, grated
- plain rice, cooked according to packet instructions
- 4 soft flour tortillas
- Heat the vegetable oil in a non-stick frying pan until hot and add the venison. Fry the meat for a few minutes on each side, until golden-brown all over. Remove the venison from the pan and set aside to keep warm.
- In the same frying pan, add the onions, red and green peppers, celery, red chillies, mushrooms and garlic and fry until the vegetables are soft but not coloured.
- Add the tomato purée to the pan, then turn down the heat and gently fry for a further ten minutes.
- Add the spices, stock, red wine and canned chopped tomatoes to the pan and bring to the boil.
- Return the venison to the pan and add the grated chocolate. Reduce the heat to very low and simmer for one hour, or until the venison is tender.
- To serve, place the venison chilli onto plates. Spoon some plain rice alongside and serve with the soft flour tortillas.
