Venison Chilli Con Carne

Millbank Venison Recipes

venison mince

How the recipe was developed:

Years of practice making chilli.

Difficulty Level:

three-star

Type of dish:

Main Course

Ingredients:

  • 500g venison mince
  • 1 tin kidney beans
  • 2 tb sp olive oil
  • 1 large onion
  • 1-3 green chillies, deseeded & finely chopped
  • 1 tb sp malt, wine/cider vinegar
  • 1 t sp dark brown sugar
  • 1 tin plum tomatoes
  • ¼ litre beef stock
  • 1 cinnamon stick
  • 1 bay leaves
  • ½ tsp dried oregano/marjoram
  • 1-3 tb sp chilli powder
  • Salt & freshly ground black pepper

Preparation Method:

  1. Heat Oil and butter in a large casserole. Brown the meat in batches, lift meat out.
  2. Add onions and brown lightly. Then add the meat and all the rest of the ingredients except the kidney beans. Bring to the boil and simmer generally for, stirring regularly and adding a little extra stock whenever it looks dry. Cook for at least 1 hr until sauce amalgamates.
  3. Add the beans and cook for a further 20 minutes.
  4. Adjust heat and seasoning to taste.

Hints and Tips:

None.