Venison with Black-eyed Beans, Mushrooms and Coriander

Name: Venison with Black-eyed Beans, Mushrooms and Coriander
Ingredients: 400 g (14 oz) can of chopped tomatoes; 2 teaspoons salt; 1 teaspoon cayenne pepper; 4 teaspoon turmeric; freshly ground black pepper; 4 tablespoons fresh coriander, chopped; 1 teaspoon cumin seeds; 6 tablespoons groundnut oil; 1 large onion, finely chopped; 5 cm (2 inch) stick of cinnamon; 225 g (½ lb) mushrooms, sliced; 4 cloves garlic, finely chopped; 1 teaspoons ground cumin; 2 teaspoons ground coriander seeds; 1 stick of celery, chopped; 1 carrot, chopped; bouquet garni; 5 juniper berries, crushed; 300 ml (½ pint) game or beef stock.; glass of red wine; 225 g (½ lb) dried black-eyed beans; 300 ml (½ pint) game or beef stock.; 900 g (2 lb) cubed venison from shoulder or neck; 900 g (2 lb) cubed venison from shoulder or neck; 900 g (2 lb) cubed venison from shoulder or neck; seasoned flour; 4 tablespoons olive oil; 1 onion, chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

The black-eyed beans with mushrooms element in this dish is inspired by a recipe of Madhur Jaffrey’s in Indian Cookery. Follow it with a green salad and fresh fruit such as mango.

Ingredients

Main course

Ingredients

Method