The Foodies Forum

MissMuppet · Posted: Sun Sep 16, 2007 9:59 am Post subject: Chilli Con Venison

Saw this recipe on Something for the Weekend today, looked really nice and I am going to make it next week...

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Ingredients
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
To serve
plain rice, cooked according to packet instructions
4 soft flour tortillas

Method
1. 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.
2. 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.
3. Add the tomato purée to the pan, then turn down the heat and gently fry for a further ten minutes.
4. Add the spices, stock, red wine and canned chopped tomatoes to the pan and bring to the boil.
5. 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.
6. To serve, place the venison chilli onto plates. Spoon some plain rice alongside and serve with the soft flour tortillas.

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Gilly C · Posted: Sun Sep 16, 2007 4:42 pm Post subject:

I often use venison but I mix half and half with stewing beef calms the gamey flavour down a bit and saves pennies too q58

I have to say even being a chilli lover 8-10 seems an awful lot of chillies q21

MissMuppet · Posted: Sun Sep 16, 2007 5:29 pm Post subject:

On the programme he used little birds eye chilli's, they weren't very big... I'd also probably reduce them too, I don't like things too hot!

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