Chunky venison chilli

The secret to this great-tasting casserole is toasting the spices.

Ingredients

1 Tbsp	Cumin seeds, whole
1 Tbsp	Coriander seeds
1 tsp	Chilli powder, use up to 2 tsp
1 kg	Diced venison (Main)
2 Tbsp	Canola oil
1	Onion, diced
8 cloves	Garlic, thinly sliced
1 can	Black beans, 400g, in spring water, drained
1 can	Diced tomato, 400g

Directions

1. Heat a non-stick frying pan on medium. Add the cumin and coriander seeds and heat for about 45 seconds, stirring continuously. When they are fragrant, add the chilli powder and remove from the heat.
2. Pat the venison dry. Season well with black pepper.
3. Heat the oil in a large, heavy-based saucepan. Brown the venison in batches in the oil. Place aside.
4. Add the onion and sauté, until soft. Stir in the venison, garlic and toasted spices. Add the black beans and tomatoes, rinsing the tomato can out with a little water and adding to the meat. Cover and simmer on very low heat for 1¼hours. Alternatively, cook in a 170C oven for 1¼hours.

More venison recipes from Jan

• Parsley, sage, rosemary and thyme roasted venison
• Hoisin stir-fried venison