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6 - 8 servings.
Ingredients
60g unsalted butter
1 red onion, chopped
4 cloves garlic, finely chopped
4 tablespoons dark brown soft sugar
725ml red wine
4 tablespoons red wine vinegar
4 tablespoons tomato puree
1 litre low salt chicken stock
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon chilli powder
2 tablespoons chopped fresh coriander
salt to taste
4 tablespoons rapeseed oil
10 rashers streaky bacon, diced
900g venison stewing meat, trimmed and finely diced
390g black beans, cooked and drained
Method
Prep: 30min › Cook: 1hr10min › Ready in: 1hr40min
1.Melt the butter in a large pot over medium heat. Stir in the onion and garlic and saute for 3 to 4 minutes. Stir in the dark brown soft sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato puree, chicken stock, cumin, cayenne pepper, chilli powder, coriander and salt. Simmer for 30 to 35 minutes or until the mixture is reduced by about half.
2.Meanwhile, heat the oil in a large frying pan over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes or until the bacon is browned. Move the bacon to one side of the frying pan and add the venison to the empty side of the frying pan. Season the meat with salt to taste and saute the meat for 15 minutes or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
3.Mix everything together thoroughly and let simmer for about 20 more minutes.
Ingredients
60g unsalted butter
1 red onion, chopped
4 cloves garlic, finely chopped
4 tablespoons dark brown soft sugar
725ml red wine
4 tablespoons red wine vinegar
4 tablespoons tomato puree
1 litre low salt chicken stock
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon chilli powder
2 tablespoons chopped fresh coriander
salt to taste
4 tablespoons rapeseed oil
10 rashers streaky bacon, diced
900g venison stewing meat, trimmed and finely diced
390g black beans, cooked and drained
Method
Prep: 30min › Cook: 1hr10min › Ready in: 1hr40min
1.Melt the butter in a large pot over medium heat. Stir in the onion and garlic and saute for 3 to 4 minutes. Stir in the dark brown soft sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato puree, chicken stock, cumin, cayenne pepper, chilli powder, coriander and salt. Simmer for 30 to 35 minutes or until the mixture is reduced by about half.
2.Meanwhile, heat the oil in a large frying pan over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes or until the bacon is browned. Move the bacon to one side of the frying pan and add the venison to the empty side of the frying pan. Season the meat with salt to taste and saute the meat for 15 minutes or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
3.Mix everything together thoroughly and let simmer for about 20 more minutes.
