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.
Mexican-style British Venison Bowl with Avocado & Tomato Salsa
Our twist on a Mexican-inspired burrito bowl! Starring earthy, juicy British venison mince, simmering in warm spices. Top with chunks of creamy avocado, zingy tomato salsa and cooling yoghurt. Delish!
High protein
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 1 pepper
- 1 onion
- 1 handful of fresh flat-leaf parsley
- 80g greek style yoghurt (Milk)
- 280g British venison mince
- 110g baby tomatoes
- 1 unwaxed lime
- 1 avocado
- 80g brown rice (100% Brown Rice)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
Nutritional Information
Calories: 692
Protein: 41g
Carbs: 56g
Fat: 34g
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 110g baby tomatoes (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 1 onion (use half)
- 1 unwaxed lime (use half)
- 1 pepper (use half)
- 140g British venison mince (use half)
- 80g greek style yoghurt (use half) (Milk)
- 1 avocado (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
Nutritional Information
Calories: 625
Protein: 27g
Carbs: 62g
Fat: 30g
Mexican-style British Venison Bowl with Avocado & Tomato Salsa
Our twist on a Mexican-inspired burrito bowl! Starring earthy, juicy British venison mince, simmering in warm spices. Top with chunks of creamy avocado, zingy tomato salsa and cooling yoghurt. Delish!
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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 medium bowl, a measuring jug & a sieve
Get the rice on
- Add the rice to the large saucepan and boil for 25-30 mins, until cooked, then drain
Make the salsa
- Finely dice the onion. Halve the tomatoes. Finely chop the parsley. Halve the lime
- In the medium bowl, mix together the tomatoes, half the parsley and half the onion. Squeeze over the juice from half the lime. Season with salt and pepper
Build the dish
- Thinly slice the pepper
- Heat the large frying pan with 1 tsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan)
- Once hot, add the venison, pepper and remaining onion and cook for 5 mins, breaking the venison up with a wooden spoon, until golden brown. Add the Mexican spice and cook for another 1 min
- Stir in the passata and 50ml water (25ml for 1 person) and simmer for 3-4 mins. Season to taste with salt and pepper. Add a splash of water if it's a little thick
Finish & plate up
- Dice the avocado into 1cm chunks
- Share the venison between bowls, with the rice, salsa, avocado and yoghurt alongside
- Cut the remaining lime into wedges and serve on the side. Garnish with the remaining parsley
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