The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Venison Stew with Black Rice & Crispy Kale
Tender wild British venison adds major flavour to this tomato stew, spiced with paprika and oregano. Simmer away till juicy and tender, then mop up the juices with nutty black rice. A side of crispy kale for crunch and extra nutrients.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 pepper
- 2 tsp smoked paprika & oregano blend (Paprika, Oregano)
- 1 garlic bulb (use half)
- 1 tbsp smoked paprika
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 100g kale
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 100g black rice (black rice (100%))
- 300g wild diced venison
- 1 unwaxed lemon
- 1 onion
Nutritional Information
Calories: 599
Protein: 49g
Carbs: 56g
Fat: 22g
Ingredients
- 100g black rice (black rice (100%))
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp smoked paprika (use half)
- 100g kale (use half)
- 1 garlic bulb (use half)
- 400g chopped tomatoes (use half) (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 unwaxed lemon (use half)
- 2 tsp smoked paprika & oregano blend (use half) (Paprika, Oregano)
- 1 onion (use half)
- 150g wild diced venison
- 1 pepper (use half)
Nutritional Information
Calories: 770
Protein: 57g
Carbs: 86g
Fat: 23g
Venison Stew with Black Rice & Crispy Kale
Tender wild British venison adds major flavour to this tomato stew, spiced with paprika and oregano. Simmer away till juicy and tender, then mop up the juices with nutty black rice. A side of crispy kale for crunch and extra nutrients.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain.
- Finely dice the onion and pepper. Finely chop or crush 3 garlic cloves. Heat a medium frying pan with 1 tbsp oil on medium heat. Add the onion and pepper and cook for 5-7 mins, stirring occasionally, until softened. Add the garlic and cook for 2 mins. Season with sea salt and black pepper.
- Add the spice blend and paprika to the pan. Cook for 1 min, then add the venison, chopped tomatoes and 200ml hot water (100ml for 1 person). Crumble in the stock cube and stir. Simmer for 12-15 mins, until the sauce thickens and the venison is cooked through.
- Meanwhile, place the kale on a lined baking tray and toss with 1 tsp oil and a pinch of sea salt. Roast for 5-8 mins, until golden and crisp. Quarter the lemon. In a small bowl, mix the yoghurt with the juice from 1 lemon wedge (or more to taste) and a pinch of sea salt.
- Check your venison is cooked through by cutting a large piece in half; the flesh should be opaque grey with a slight pink tinge. Cook for longer if necessary. Season to taste with sea salt and black pepper.
- Serve the rice in bowls and spoon in the venison stew. Top with the crispy kale and drizzle over the lemon yoghurt.
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