Venison picadillo
Bring a flavour of Mexico to your table with a venison picadillo.
METHOD:
- Heat 2 tbsp of oil in a heavy-bottomed casserole dish. Add half the venison mince, breaking down the meat with a wooden spoon. Season with salt and pepper and brown all over. Scoop the venison out of the dish and transfer to a bowl. Add the other half of the venison to the pan and repeat the steps.
- Add the remaining 2 tbsp of oil to the pan and gently fry the onion and red pepper for about 8-10 minutes (or until the onion is golden). Add the garlic, cumin, cinnamon, allspice and chipotle chili paste. Sauté for a further 2 minutes. Continue stirring and add the browned venison, bay leaf, tomatoes and beef stock. Simmer gently for 30 minutes, adding a little more water if the mixture is too dry. Season to taste and add the sugar, raisins, chopped coriander and olives. Cook for a further 20-25 minutes. Taste before serving and season if needed. The mixture should be nice and thick.
- Scatter some jalapenos, chopped coriander and toasted almond flakes on top. Serve immediately with cooked rice.
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