Venison Chilli Con Carne

Millbank Venison Recipes

venison chilli

How the recipe was developed:

Venison chilli recipe was developed after years of practice and adaptations making chilli.

Difficulty Level:


Type of dish:

Main Course


  • 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:

We are coming to the end of our fallow venison season. We may not be able to for fill online orders for a couple of weeks after you have placed an order. Please phone or e-mail before ordering to check availability.
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