Venison goes so well with the flavours of a classic chilli con carne and this delicious recipe from House and Garden Magazine just proves it. Serves 6 METHODDownload recipe
- Place the flour in a large freezer bag and season well with salt and freshly ground black pepper. Add the diced venison and toss the meat around in the bag to coat the pieces with flour.
- Heat the oven to 170°C/fan oven 150°C/mark 3. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the meat in batches for 2-3 minutes. Set the meat aside in a bowl. Heat the remaining oil and add the onions, celery, garlic and chilli. Soften over a low heat for 5 minutes, stirring frequently. Return the meat to the casserole dish and stir in the cumin, coriander, chilli flakes and powder, and cinnamon. Cook for 1 minute, then stir in the chopped tomatoes, tomato purée and stock. Bring to the boil, stirring. Cover with a lid or aluminium foil and transfer to the oven.
- Cook for 1 hour, then stir in the kidney beans and continue to cook for a further 30 minutes or until the meat is tender. Just before serving, stir in the chopped coriander.