2 celery sticks, chopped
2 sweet red peppers, chopped
1 rounded tsp ground cinnamon
1 rounded tsp cumin, chopped
1 rounded tsp chilli powder
1kg venison leg or shoulder, trimmed and cut into 2cm dice
200ml Mexican or Spanish beer
250ml passata, or liquidised tinned tomatoes
450ml meat stock
1 x 450g can black beans, drained, or 200g dried black beans, soaked overnight then boiled until tender
2 tsp cocoa powder
for the quinoa
250g quinoa grains
2 tbsp (30ml) lime juice
2 tbsp extra-virgin olive oil
a handful of coriander leaves, chopped
Heat three quarters of the oil in a casserole pan and add all the vegetables. Fry gently over a low heat until they shrink and begin to brown. Add the spices and stir over a low heat for a minute then set to one side. Brown the meat in a separate pan, using the remaining oil – you may need a little more. Add the meat to the casserole with the vegetables then place it over the heat again. Add the beer and bring to the boil. Cook for one minute then add the tomatoes and stock. Bring to simmering point and cook very gently for 45 minutes or until the venison is tender. Add the beans and cocoa powder and bring back to simmering point. Season with salt and pepper to taste.
To prepare the quinoa, put the grains in a pan and cover with boiling water. Boil until the grains begin to uncurl and you see a small white thread-like sprout. Drain and refresh with cold water. Put in a bowl and add the lime juice, oil, coriander and salt to taste. Mix well and serve alongside the chilli. You can also serve sour cream with the chilli.
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Source : http://telegraph.feedsportal.com/c/32726/f/564649/s/37a03e67/sc/26/l/0L0Stelegraph0O0Cjournalists0Crose0Eprince0C10A6581470CVenison0Echilli0Ewith0Eblack0Ebeans0Eand0Ecocoa0Elime0Equinoa0Erecipe0Bhtml/story01.htm