Our Butcher sometimes gets some very nice wild venison in. When he does we always make sure that we get some venison neck in, we usually buy quite a bit for the freezer. Venison neck when cooked long and slow is great. It makes fantastic curries but this was a first for us. I can honestly say though that this chilli was one of the finest I’ve ever tasted!
We put this in the oven at 165 C and then turned it straight down to 115 C and there it stayed for a good eight hours! I don’t see why it couldn’t be cooked for less time on a higher heat though? I would say that at 165 C for four hours would be fine, any less I would expect the venison not to be quite so melt in the mouth.
This recipe gives a medium (to us!) heat level. Although our kids like spicy, too hot and they start to grumble. Kit and myself simply added some ‘Ome-Made Chilli Sauce to ours.
If you can’t get venison neck you could always do this recipe with chuck steak or even beef shin would give a good result. There is no reason why you can’t even stick to the traditional minced beef.
You will notice that the recipe makes a lot but if your going to have the oven on for that amount of time you may as well do extra! It freezes and reheats well so gives some hassle free meals in the future.
Venison Chilli (makes approximately 12 portions)
1 kilo/2lb Diced venison (or meat of your choice)
500g/1lb dried beans (I used red Kidney beans and pinto beans) soaked over night or couple tins of beans of your choice
3 medium onions
3 teaspoons ground cumin
3 teaspoons chilli powder (I used 1 standard hot, 1 new Mexico and 1/2 of bhut jolokia but not everyone has these hanging about in there cupboards)
1 tablespoon dried oregano
1 large glass of red wine (or anything else ‘moist’, beer, lager or even cola), don’t forget one for yourself too!
2 tins (280g in total…ish) tomato puree
1 400g tin chopped tomato
2 tablespoon sugar (granulated will do)
3 beef stock cubes or 1 tablespoon beef bouillon or some strong beef stock (approximately 1/2pint/280ml)
50g of seriously dark chocolate (at least 70% but I used 85%)
Plenty of freshly ground black pepper and salt to taste
Drain and rinse the soaked beans put in a pan, cover with water and bring to the boil. Boil for ten minutes then drain.
Heat 2 tablespoons oil in a large pan
Fry the garlic and onion until soft
Add the spices and continue to fry for a couple minutes, if they are catching add a splash of water.
Add your meat to the pan and brown, stir in the oregano and season with salt and pepper.
Add your wine or beer (if you haven’t drunk it all yet!) and whack the heat up to reduce the liquid to a nice thick consistency.
Reduce the heat and add your tomato puree and cook for 2 minutes or so now add your tomatoes, sugar, stock cubes (or stock) and par-cooked beans (if using tinned add an hour before serving) and enough water to cover everything + 1/2 inch, bring to the simmer
Break your chocolate up roughly (remembering to taste to check for quality!) and sit on top of the chilli, let it melt slowly before stirring it into the liquid. now put a lid on the pan and put into a pre-heated oven at 165 C/330 F and then turn down to 115 C/240 F where it will stay for eight hours (or less if you decide to cook on a higher temperature, see above)
Go and enjoy the rest of your day knowing that all you have to do for tea now is cook a bit of rice!