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

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

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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