This nourishing venison stew is inspired by a traditional Persian dish but simplified to use readily available ingredients.
If you’re looking for a new and utterly addictive way to cook diced venison, this recipe is a must-try.
500g Wild and Game diced venison
2 tins of kidney beans, drained and rinsed
1 large onion, diced
1 5bsp minced garlic 1
1 tsp hot chilli powder
1 tbsp lemon juice
1 tin chopped tomatoes
500ml beef stock
A glug or two of olive oil
Salt to taste
For the herbs
2 big bunches of coriander
1 big bunch of parsley
4 handfuls of spinach
10 spring onions
6 tbsp olive oil
Preheat the oven to gas mark 2/140C
Heat the olive oil in a Dutch oven or similar lidded oven-proof pot and fry the onion until soft, then add the venison and cook until browned.
Add the garlic and cook for 1 minute, adding the chilli powder after 30 seconds.
Add the kidney beans, stock, lemon juice and water.
Heat until bubbling then place in the oven for 1 hour.
After an hour, place the coriander, parsley, spinach and spring onions in a blender and whizz until very finely chopped.
Heat the 6 tbsp of olive oil and gently cook the green mixture for 10 minutes.
Add to the stew and return to the oven for 1 hour.
Season to taste and serve with rice.