Venison Chilli

OK here's my first recipe - Venison Chilli.

Normally Venison isn't a cheap meat but Morrisons are doing just over a half pound (275g) in a vac sealed pack for less than £3 which makes it a bit more affordable. Venison suits a chilli really well as the gamey meat flavour is complimented by the spices in the rich sauce.

Ingredients:

275g Venison cubed
4 tbsp Plain Flour
2 tbsp Vegetable Oil
1 tsp Coriander Seed
1 tsp Cumin Seed
1 tsp Fennel Seed
1 tsp Mustard Seed
1 Red Onion diced
2 tsp Garlic powder
1 tsp Chilli powder
1 tsp Paprika
Salt and Pepper to taste
300ml Beef Stock (1 Beef OXO cube in 300ml hot water)
400g tin Chopped Tomatoes
400g tin Red Kidney Beans


Method

1. Place the flour on to a plate. Dust the venison cubes in the flour. Heat 2tbsp of the vegetable oil on a medium to high heat in a saute pan and fry the venison until browned on all sides. It might be best to do this in two batches so you don't over crowd the pan, replacing the oil between batches. Remove the venison and reserve to one side and clean the saute pan for step three.
   


2. In a cold non-stick frying pan add the Coriander, Cumin, Fennel and Mustard Seeds. Place on a medium to high heat and toast the spices until you can smell the aromas and some smoke is only just given off. Take of the heat immediately to prevent burning and place the seeds in a mortar and pestle. Crush the seeds to a fine powder and reserve to one side.
   


3. Heat the remaining 2 tbsp of vegetable in the frying pan on a low to medium heat. Add the chopped Red Onion and saute until cooked soft.
   


4. Add the crushed spices to the onion and fry for a minute or two.
   


5. Add the Garlic powder, Chilli powder, Paprika, Salt and Pepper to the onions and fry for another minute.
   


6. Add the Venison back to the saute pan and turn the heat up to medium.
   


7. Add the tinned Tomatoes and Beef Stock to the pan and stir all the ingredients. Bring to the simmer and turn the heat down so that the pan is just on the simmer.
   











8. Cook uncovered for 3 - 4 hours and stirring at regular intervals to make sure the sauce is not catching on the bottom.
   


9. 45 mins before serving drain the Red Kidney beans, add to the pan and stir.
   


10. Serve with Long Grain Rice, spoonful of Sour Cream and a slice of Cornbread.