Having enjoyed Vension Chilli so much a couple of weeks ago, I happened upon a good deal for diced venison in the supermarket and fancied a repeat.
With a twist ...
Once again, the ingredients you'll need are:
- Venison & Smoked Bacon
- Mushrooms
- Coconut Oil
- Onion, Garlic & Chilli
- Cocoa Powder, Ground Coriander & Paprika
- Worcestershire Sauce, Chipotle Paste & Beef Stock
- Chopped Tomatoes
- Oregano & Marjoram
- Black Pepper & Smoked Sea Salt
Tonight's deviation:
- Guinness
Melt some coconut oil in a heavy based skillet, browning off the meat and dropping in a bunch of sliced mushrooms to soak up all the good fat.
Now, empty the cupboards!
Ground coriander, paprika, cocoa powder, black pepper, smoked sea salt ... just bung a load in! Sprinkle over the herbs and then a good splosh of Worcestershire Sauce and some Chipotle Paste (I used some Discovery brand which has no offensive ingredients, just chipotle, tomato vinegar and salt).
Pour in some Guinness. For two people and about a pound of meat, I used half a can of Draught Guinness.
Pour in some Guinness. For two people and about a pound of meat, I used half a can of Draught Guinness.
Meanwhile chop up an onion, garlic and chillies, and blend together. Pour into the skillet and cook through.
Gently blend some chopped tomatoes, too. Pour these into the skillet and stir through, adding some beef stock.
Lower the heat and give it a couple of hours, topping up with water as necessary.
Tonight, served in rustic bowls, salad alongside and a ramekin of guacamole, this was a seriously gorgeous meal! Yoghurt crowning the chilli, perfect.
The Guinness added so much. Next time, I'll use a bottle of Foreign Extra ...
It struck me that this dish was very French. As I was cooking it, I thought to myself how French in style it was - maybe because it was me cooking, and French cuisine has had a big impact, maybe because it was actually just how many good, honest, rustic French dishes come about.
I don't know, but I'm marking up this method as "fusion".
Thoughts?
Tonight, served in rustic bowls, salad alongside and a ramekin of guacamole, this was a seriously gorgeous meal! Yoghurt crowning the chilli, perfect.
The Guinness added so much. Next time, I'll use a bottle of Foreign Extra ...
It struck me that this dish was very French. As I was cooking it, I thought to myself how French in style it was - maybe because it was me cooking, and French cuisine has had a big impact, maybe because it was actually just how many good, honest, rustic French dishes come about.
I don't know, but I'm marking up this method as "fusion".
Thoughts?
