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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.
Prep in 10
High protein
Low sat fat
Serving size
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
Nutritional Information
Calories: 500
Protein: 41g
Carbs: 50g
Fat: 18g
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.
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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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