How To Make Venison Chili

Step 1: Fry onions

Step 2: Mince & spices

Add in 500g minced venison and allow it to brown all over. Don't worry if you have lumps in your mince, this will give the dish texture and will braise beautifully, soaking up the flavour of the spices as it cooks. Stir into the venison 2 teaspoons of ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried chili and 2 finely chopped fresh red chilis.

Step 3: Flour & tomatoes

Add in 2 tablespoons of flour and stir well. Once it has all disappeared into the venison and onions squeeze in 2 tablespoons of tomato puree.
Coat all the meat with the puree then pour in half a glass of red wine, 500ml of game stock and one can of tinned, chopped tomatoes. Finally add 1 stick of cinammon.

Step 4: Oven cook

Cover the pan with a lid and cook the venison chili in the oven for around an hour. Give it a stir every 20mins so that it doesn't stick on the bottom of the pan. After an hour or so, stir in a large can of kidney beans, and replace in the oven for another 30 mins before seasoning well with salt and pepper.

Serve with sour cream and boiled rice, and garnish with a sprig of coriander.