Mexican Venison Diced with Chipotle and Black Beans

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Mexican Venison Diced with Chipotle and Black Beans

By Bronwyn Byrne

Mexican Venison Diced with Chipotle and Black Beans

Meat type: Venison
Cooking time: 60+
Serves: 6
Preparation time: 20

Mexican Venison Diced with Chipotle and Black Beans

Ingredients

1 pack Sliver Fern Farms Venison Diced
3 Tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1-2 Tbsp chipotle paste
1 tsp cumin, ground
2 tsp coriander, ground
1 tsp oregano, dried
400g can chopped tomatoes in juice
1 cup beef stock
400g can black beans, drained and rinsed
¼ cup coriander, chopped

TOMATO AND CORIANDER SALSA

350g mixed colour cherry tomatoes, diced
1 large green chilli, sliced
1 Tbsp lime juice
2 Tbsp coriander, chopped

TO SERVE

Sour cream
Grated cheese
Corn chips

Mexican Venison Diced with Chipotle and Black Beans

Method

Preheat the oven to 160°C.

Remove Silver Fern Farms Venison Diced from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Coat with oil and season with salt and pepper.

Heat oil in a fry pan over med-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.

Reduce pan to low heat. Add extra oil to the pan if necessary, then cook onion and garlic until soft. Add chipotle paste, cumin, coriander, oregano, tomatoes and beef stock to the pan. Bring to the boil then pour mixture into casserole dish. Press a piece of baking paper onto the surface of the venison and liquid and cover with casserole dish lid. Bake in preheated oven for 1 hour.

Stir in black beans and cook for a further 30-60 mins until the venison is very tender. Remove from the oven and stir in coriander.

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

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