Venison Chilli

Name: Venison Chilli
Yield: Serves 8
Ingredients: 1 tbsp cumin seeds; 1 tbsp chopped fresh marjoram or oregano or ½ tsp dried; 1–3 tsp cayenne pepper (according to taste); 1 tbsp paprika; 2 bay leaves; 14 oz / 395 g can tomatoes, drained salt; 1 tbsp chopped fresh marjoram or oregano or ½ tsp dried; 1 tbsp chopped fresh marjoram or oregano or ½ tsp dried; 2 lb / 900 g lean stewing venison; 2 tbsp olive oil or groundnut (peanut) oil; 1 lb / 455 g dried kidney or borlotti beans, washed, soaked overnight and drained; 1 lb / 455 g dried kidney or borlotti beans, washed, soaked overnight and drained; 1 medium onion, peeled and sliced; 3–4 garlic cloves, peeled and sliced; 2 tbsp olive oil or groundnut (peanut) oil; 2 tbsp olive oil or groundnut (peanut) oil; 14 oz / 395 g can tomatoes, drained salt; freshly ground black pepper

Preparation info

Serves
8

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 lb / 455 g dried kidney or borlotti beans, washed, soaked overnight and drained
2 lb

Main course
Gluten-free

Method

Put the beans in a saucepan with plenty of water. Bring slowly to the boil, and boil briskly for 15 minutes. Drain and rinse, put back in the pan, and cover with water. Bring to the boil and simmer for 1 hour. Meanwhile, trim the meat and cut it into very small cubes. In a non-stick frying pan, fry the meat until well browned. Remove from the pan and put into a flameproof casserole.

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