Persian style venison stew

Wild & Game


500g diced venison
1 large onion,diced
1tbs minced garlic
1tsp hot chilli powder
2 tins kidney beans, drained & rinsed
1 400g tin chopped tomatoes
500ml beef stock
1tbsp lemon juice
2 big bunches coriander
1 big bunch parsley
4 handfuls spinach
10 spring onions
6tbs olive oil

Serves 4

A nourishing, herb-packed venison stew inspired by a traditional Persian dish, simplified to use readily available ingredients.

Preheat the oven to 140˚C. 

Heat olive oil in a Dutch oven or similar lidded oven-proof pot and fry the onion until soft, then add the venison and cook until browned.Add the garlic and cook for 1 minute, adding the chilli powder after 30 seconds.Add the kidney beans, tomatoes, stock, lemon juice and 200ml of water.Heat until bubbling then transfer to the oven for 1 hour.

After an hour, place the coriander, parsley, spinach and spring onions in a blender and whizz until very finely chopped.

Heat 6 tablespoons of olive oil and gently cook the green mixture for 10 minutes. Add to the stew and return to the oven for another hour.

Season to taste and serve with rice.