Mexican venison

Venison is full of flavour and lean. This basic recipe is simple to make, tasty and can be made into Con Carneor Tacos,

Ingredients

400 g	Venison mince (Main)
2	Onions, diced
1 can	Diced tomato
2 cloves	Garlic
1 tin	Kidney beans
1 tsp	Dried chilli flakes
2 tsp	Cumin seeds
1 tsp	Cinnamon
1 tsp	Hot smoky paprika
1 Tbsp	Worcestershire sauce
1 Tbsp	Rock salt
1 cube	Beef stock
3 Tbsp	Tomato paste
2 tsp	Oregano
3 Tbsp	Oil

Directions

1. Grind chilli, cumin, cinnamon, paprika and oregano in a mortar & pestle, add garlic and salt and grind to a paste. Sauté onions in 2 tablespoons olive oil till translucent, add spice paste and continue cooking till aromatic. Remove and add to a pot. Using remaining oil fry venison mince till cooked through, add tinned tomato, stock, tomato paste, worcesershire sauce and sugar cook till pan is deglazed then add to pot. Cook on low heat for a least ½ hour to allow flavours to develop, mixture to reduce and mince become tender, add rinsed kidney beans heat and serve as follows: Note: The longer you cook this the better just add a little water if mixture reduces too much.
2. Tacos Use a readymade Salsa or make your own using diced tomatoes and a squeeze of lime juice add any or all of the following red onion, capsicum, spring onion, parsley, chilli, pickles....or use your favourite recipe Use readymade crispy or soft shell tacos and prepare as per manufacturer's instructions When ready fill with the mince mixture and top with salsa, and any or all of the following Sour cream, shredded lettuce, sliced avocado, grated cheese, grated carrot, sliced capsicum, pickles, tobasco... I prepare the salsa and veges and let the family fill their own.
3. Venison Con Carne Make as above but use two tins of tomatoes and 2 tins of kidney beans, serve on rice. Add more chilli or some Tabasco sauce if you like it hotter.