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Serving size
Ingredients
Ingredients
-
1 beef stock cube (Celery)(sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
-
1 tbsp chipotle chilli paste(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 tbsp smoked paprika
- 160g sliced cavolo nero
- 3 tbsp tomato puree
- 1 tbsp raw cacao powder
- 600g wild diced venison
- 1 garlic bulb (use half)
- 1 handful of fresh chives
- 2 sweet potato
- 2 tbsp ground cumin
- 1 onion
Allergens
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 111Kcal | 500Kcal |
| 465kJ | 2093kJ | |
| Fat | 4.0g | 18g |
| of which saturates | 0.8g | 3.7g |
| Carbohydrates | 11g | 50g |
| of which sugars | 3.6g | 16g |
| Protein | 9.0g | 41g |
| Salt | 0.31g | 1.4g |
| Fibre | 1.8g | 8.2g |
Prep in 10
High protein
Low sat fat
Chipotle & Cacao Venison Stew with Sweet Potato
Smoky chipotle, earthy cumin, vibrant paprika, raw cacao – strong spicing pairs brilliantly with our richly flavoured wild British venison in this Mexican-inspired stew. Baked sweet potatoes and cavolo nero are nutritious sides.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the venison and cook for 3-4 mins, until golden brown. Meanwhile, finely dice the onion. Finely chop or crush 3 garlic cloves.
- Add the onion and garlic to the pan and cook for 3 mins, until softening. Add the paprika, cumin, tomato puree, chipotle and 800ml hot water. Crumble in the stock cube and stir. Cover with a lid and simmer for 30-35 mins, until thickened and the venison is cooked through.
- Halve the sweet potatoes lengthways, then cut a criss-cross pattern into the flesh (careful not to cut the skin). Place on a lined baking tray, drizzle with 2 tbsp oil, and season with sea salt. Roast for 25-30 mins, until soft and golden brown.
- When the stew is nearly ready, bring a saucepan filled with lightly salted water to a boil. Add the cavolo nero and cook for 2 mins, until wilted, then drain.
- Finely chop the chives. Add the cacao powder and half the chives to the stew. Season with sea salt and black pepper and stir.
- Serve the venison stew with the cavolo nero and sweet potato. Garnish with the remaining chives.
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