Diced venison is readily available in butchers’ shops and most supermarkets in Scotland but I think it is harder to find elsewhere in the UK. If so, you can make this casserole with stewing beef too but I think the gamey flavour of venison marries perfectly with the spices. I haven’t made this casserole particularly fiery as I want it to sit in the middle ground and appeal to all palates but if you like your food to induce beads of sweat increase the amount of chilli powder to your suit your tastes.
- 3 tablespoons plain flour
- 600g diced stewing venison
- 3 tablespoons vegetable oil
- 1 large onion, peeled and finely chopped
- 2 sticks celery, finely chopped
- 3 garlic cloves, peeled and finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon chilli powder
- 1 red chilli, deseeded and finely chopped
- 400g tinned tomatoes
- 350ml beef stock
- 1 stick cinnamon
- 400g tin kidney beans, drained and rinsed
- 2 tablespoons finely chopped coriander
- To serve Sour cream and guacamole
- Place the flour in a large freezer bag and season it well with salt and ground black pepper. Add the venison, twist the top to seal the bag and shake it around so the pieces of meat are dredged in the flour.
- Heat 2 tablespoons of the oil in a flameproof casserole dish and brown the venison in small batches for 3-4 minutes, turning the meat over after a couple of minutes. Transfer to a dish.
- Heat the remaining tablespoon of oil and gently sauté the onion, celery and garlic for 10 minutes, stirring frequently to stop the vegetables from burning. Return the venison to the casserole and stir in the cumin, coriander, chilli powder and chopped red chilli. Cook for a couple of minutes then add the tinned tomatoes, beef stock and cinnamon stick. Season with salt and ground black pepper and bring to the boil. Turn the heat down and leave the casserole to simmer for 1 hour.
- Stir in the kidney beans and continue to simmer gently for a further 30 minutes or until the meat is tender. Just before serving stir in the coriander. Serve with a spoonful of sour cream and some guacamole.