Wild venison chilli

Chilli con carne is one of the country’s favourite beef dishes, so why not mix it up a little and try your favourite dish with an environmental twist? Venison is a sustainable wild meat that has to be culled whether we eat it or not. This is to help protect the biodiversity of our natural woodland environments. Slightly leaner than a beef alternative but full of flavour, this spin on a traditional dish is a must-try when it comes to responsible meat choices. We know you’re tempted…

2 hours

3-4

Easy

• Field & Flower Venison mince (400g)
• Field & Flower Gordano rub, generous serving
• Tin of chopped tomatoes
• Tin of kidney beans, drained
• 3 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 2 white onions, roughly chopped
• Garlic clove, crushed
• Cooking oil, drizzle
• Salt and pepper, for seasoning
• 2 Chillies, bruised
• Sour cream, dollop
• Handful coriander, finely sliced

1. Pre-heat the oven to 160°C/140°C fan/gas mark 3.

2. Brown your venison mince over a medium heat in an ovenproof pan. Then remove the cooked mince from the pan.

3. In the same pan sweat down diced onions, carrots and celery. Once the onions have become translucent, add the chopped garlic and fry for a further 2-4 minutes.

4. Re add the browned mince and shake in a generous amount of of Gordano rub.

5. Add the tin of chopped tomatoes, drained kidney beans and two bruised chillis to the pan.

6. Transfer into a preheated oven and cook for a further 1.5-2 hours.

7. Serve with rice and top with a dollop of sour cream and a handful of chopped coriander.