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Brazilian-style Wild Slow-cooked Venison & Black Bean Stew
Our twist on feijoada, Brazil’s national dish. Starring richly flavourful slow-cooked wild British venison. Red pepper adds some welcome sweetness and fluffy brown rice is on the side to soak up the the delicious stew. Garnish with fresh-cut coriander to compete the feast.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 1 pepper
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 110g baby tomatoes
- 2 garlic clove
- 2 tsp brazilian spice blend (Roasted Garlic Powder, Onion Powder, Smoked Paprika, Red Bell Pepper, Black Pepper, Chilli Powder, Turmeric Powder, Cumin Powder, Parsley, Citric Acid, Sea Salt)
- 230g black beans (Rehydrated black beans, water, salt.)
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 580
Protein: 48g
Carbs: 76g
Fat: 14g
Ingredients
- 1 handful of fresh coriander (use half)
- 110g baby tomatoes (use half)
- 2 garlic clove
- 11g beef stock powder (use half) (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 2 tsp brazilian spice blend (use half) (Roasted Garlic Powder, Onion Powder, Smoked Paprika, Red Bell Pepper, Black Pepper, Chilli Powder, Turmeric Powder, Cumin Powder, Parsley, Citric Acid, Sea Salt)
- 1 pepper (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 140g slow cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 80g brown rice (use half) (100% Brown Rice)
Nutritional Information
Calories: 598
Protein: 51g
Carbs: 77g
Fat: 14g
Brazilian-style Wild Slow-cooked Venison & Black Bean Stew
Our twist on feijoada, Brazil’s national dish. Starring richly flavourful slow-cooked wild British venison. Red pepper adds some welcome sweetness and fluffy brown rice is on the side to soak up the the delicious stew. Garnish with fresh-cut coriander to compete the feast.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Meanwhile, prep the veg
- Finely chop or crush the garlic. Dice the pepper into 2cm chunks. Drain and rinse the beans. Roughly chop the coriander
Get cooking
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the garlic, pepper, whole tomatoes and Brazilian spice blend and cook for 2-3 mins
- Add the venison (with all its juices from the bag), sundried tomato paste, beans, stock and 200ml hot water (100ml for 1 person)
- Cook for 5-7 mins, until the sauce has thickened. Shred the venison with two forks. Season with salt and pepper
Plate up
- Share the rice between bowls, topped with the venison stew. Sprinkle over the chopped coriander
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