A rich, flavourful, chunky stew, this is a recipe perfect for the whole family. Venison and bacon are simmered in a spicy, delicious sauce along with beans. Serve over rice or with potato wedges.
- 900g venison stewing meat
- 1 x 400g tin mixed beans, cooked and drained, rinsed in water
- 1 x 400g tin chopped tomatoes
- 700ml red wine
- 500ml chicken or beef stock
- 5 slices bacon
- 2 tbsp. each butter and oil
- 2 red onions
- 4 garlic cloves
- 4 tbsp. brown sugar
- 4 tbsp. red wine vinegar
- 4 tbsp. tomato puree
- 1 tsp. ground cumin
- 1/2 tsp. each chilli powder and cayenne pepper
- 2 tbsp. freshly chopped coriander
- Salt and pepper
- 1 tbsp. oil
Dice bacon. Finely chop the onions and mince the garlic cloves. Heat 1 tbsp. oil in a large casserole pot and add the bacon. Fry until browned, then remove with a slotted spoon and set to one side. Add venison and brown all over in batches, then remove with a slotted spoon and set to one side.
Heat oil and butter in casserole pot. Add the onions and garlic and fry for 5 minutes or until softened, taking care so that the garlic doesn't burn. Add the sugar and tomato puree, stir well and cook for 3-4 minutes over a medium heat so that it doesn't burn. Add the chopped tomatoes, red wine, stock, red wine vinegar, cumin, chilli powder, cayenne pepper, coriander and salt and pepper. Stir well. Cover and simmer for around 20 minutes, or until the mix is thickened and reduced.
Add the bacon and venison mix. Simmer for an hour or two or until the venison is cooked to taste. Stir in the beans and simmer until tender.