Venison picadillo
This Cuban inspired dish is a new way to use your venison and we promise it will become a firm favourite in your house.
Ingredients
- 600 g Venison mince
- 4 tbsp Olive oil
- 1 large Onion finely chopped
- 1 large Red pepper deseeded and finely chopped
- 2 Garlic cloves grated
- 1/2 tbsp Ground cumin
- 2 tsp Ground cinnamon
- 1 tsp Allspice
- 2 tsp Chipotle chili paste
- 1 Bay leaf
- 400g tin Chopped tomatoes
- 200 ml Beef stock
- 2 tsp Soft dark brown sugar
- 75 g Large raisins
- A small handful of coriander chopped
- 50 g Green pitted olives chopped
- Freshly ground black pepper
- Sea salt flakes
To serve
- Red jalapenos (from a jar) chopped
- Toasted almond flakes
- Coriander leaves chopped
- Cooked rice
Instructions
- Heat 2tbsp 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 2tbsp 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.