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.
Peruvian-style Braised Venison with Brown Rice & Orange Salad
Melt-in-your-mouth, slow-cooked British Venison takes all the hard work away. Simply simmer in a fiery ancho sauce, then top with vibrant orange & zesty pickled onion. Serve alongside fluffy brown rice to soak up all the flavour.
Ready in 20
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 80g rocket
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 160g mangetout
- 550g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 1 tbsp ground cumin
- 4 tbsp tomato purée
- 2 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 30ml hot honey (honey, chilli extract)
- 2 onion
- 1 handful of fresh coriander
- 1 orange
- 5 garlic clove
- 1 unwaxed lime
Nutritional Information
Calories: 473
Protein: 42g
Carbs: 53g
Fat: 10g
Peruvian-style Braised Venison with Brown Rice & Orange Salad
Melt-in-your-mouth, slow-cooked British Venison takes all the hard work away. Simply simmer in a fiery ancho sauce, then top with vibrant orange & zesty pickled onion. Serve alongside fluffy brown rice to soak up all the flavour.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a medium bowl, a measuring jug & a grater
Do the prep
- Finely slice the onions. Finely grate the garlic. Quarter the lime. Roughly chop the coriander
- Halve the orange. With a small knife, peel and remove the pith from the orange and carefully cut out the segments
Start the salad
- To the medium bowl, add the orange segments, hot honey and half the onion
- Squeeze in the juice from the lime, then add a pinch of salt and toss to coat. Set aside to pickle
Simmer simmer
- Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the remaining onion and cook for 4-5 mins
- Add the garlic, ancho spice blend, tomato puree and cumin. Cook for 1 min
- Add the venison (with all its juices from the bag) and 600ml water. Bring to the boil and simmer for 5-7 mins, until the venison is tender. Using two forks, shred the venison
- Add the mangetout and cook for a further 3 mins, until softened
Heat up the rice
- Meanwhile, heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot. Season with a pinch of salt
- Stir through half the coriander
Finish the salad & plate up
- Taste the venison and season if needed
- Toss the rocket through the orange
- Serve the venison into bowls, with the rice and orange salad alongside. Garnish with the remaining coriander and lime wedges
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