I used venison for this recipe (hence the title obviously), but this would work really well with lamb or beef too. And it is seriously easy to cook. Even my colleague at work who heats up processed chicken and microwaves broccoli every night could do it. No really, he could.
If you have time, marinate the stew for a few hours beforehand, or even overnight.
What you need:
350g venison, diced (or other meat of your choice)
2 small carrots, sliced
2 tomatoes, sliced
1 small leek, sliced
1 onion, chopped
1 or 2 medium red chillies, finely chopped (you can leave the seeds in or take them out depending how hot you want your stew)
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp paprika
2 tsp cocoa powder
2-3 cloves garlic, crushed or finely chopped
small handful of thyme leaves, chopped
2 tbsp olive oil
salt to taste
How to make it:
Wash the venison and put it in a casserole dish.
Add all the other ingredients and mix well so the meat is covered in the spices.
Put the lid on the casserole dish and pop in the fridge to marinate for a few hours (if your fridge is anything like mine, you’ll have to move a whole heap of crap to fit it in!).
When you are ready to cook it, preheat your oven to 150C.
Add a cup of water to the casserole dish and stir well.
Put the lid back on and place it in the oven for 2½ to 3 hours.
Check the stew every 30 minutes to make sure it doesn’t dry out, and add more water if you need to.
When it is cooked (the meat will be really tender), remove from the oven, stir and serve with vegetables of your choice.
I served it with sweet potato chips, but I think some form of mash like sweet potato, celeriac, or carrot and swede would also be awesome.
Leftovers are yummy heated up the next day.