Mexican Venison with Chipotle and Black Beans

Mexican Venison with Chipotle and Black Beans
Preparation time: 20m
Cooking time: 120m
Serves: 6
Difficulty:

Ingredients

  • 1 pack Sliver Fern Farms Diced Venison (1lb)
  • Olive oil 
  • ½ onion, chopped
  • 1 clove garlic, crushed
  • 1 Tbsp chipotle paste or chopped chipotle peppers in abodo
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 can chopped tomatoes in juice
  • ½ cup beef stock
  • ½ can black beans, drained and rinsed
  • ¼ cup chopped cilantro

Tomato and Cilantro Salsa

  • 12 ounces tomatoes, diced
  • 1 large green chili, sliced
  • 1 Tbsp lime juice
  • 2 Tbsp chopped cilantro

Method

Step 1

Preheat the oven to 320° F. Remove the Silver Fern Farms Venison Diced from the refrigerator and packaging and allow to rest for 10 minutes at room temperature. Rub with olive oil and season with salt and freshly ground black pepper.

Step 2

Heat the remaining oil in a frying pan over medium high heat. Sear the venison in batches, turning to brown on both sides. Remove from heat and place venison and cooking juices into a medium-sized ovenproof casserole dish with a lid.

Step 3

Reduce the pan heat to low. Add a little extra oil to the pan if necessary, then cook the onion and garlic until soft. Add the chipotle paste, ground cumin, ground coriander, oregano, canned tomatoes, and beef stock to the pan. Bring to the boil then pour the mixture into the casserole dish. Press a piece of baking paper onto the surface of the meat and liquid and cover the casserole dish with the lid. Bake in the preheated oven for 45 minutes.

Step 4

Stir the black beans and cook for a further 30 - 60 minutes until the venison is tender. Remove from the oven and stir in the chopped cilantro.

Step 5

To prepare salsa, combine diced tomatoes, chili, lime juice and cilantro in a small bowl. Season to taste with salt and pepper.

Step 6

Serve the chili with the salsa and sour cream, grated cheese and corn chips.