Venison Chilli

Venison Chilli 

 Ingredients     Serves 4 -6

1 tbsp rapeseed oil

1 tbsp rapeseed oil

500g Willo Venison Mince

1 onion, finely chopped

1 red pepper, chopped

1 green pepper, chopped

4 red chillies, chopped (add more for extra heat)

2 garlic cloves, crushed

1 tbsp tomato purée

2 tsp ground cumin

2 tsp ground paprika

150ml/5fl oz beef stock

125ml/4½fl oz red wine

400g/14oz canned kidney beans

400g/14oz canned chopped tomatoes

Salt and freshly ground black pepper

Large handful of fresh coriander chopped

 Method – Venison Chilli

  1. Heat the oil in a large frying pan. Add the onion and fry until soft.
  2. Add the venison mince and cook until brown.
  3. Add the peppers, chillies, garlic, tomato puree, cumin and paprika and cook for a further 2 minutes.
  4. Add beef stock, red wine, kidney beans and chopped tomatoes and bring pan to a simmer. Cover and leave to simmer on a low heat for an hour until the sauce and reduced.
  5. Season to taste.
  6. Sprinkle over the chopped coriander.
  7. Serve over your Venison chilli rice or in a taco shell.