Slow-Cooked Chipotle Venison Stew with Rice

A rich, smoky and gently spiced venison stew, slow-cooked until tender and served with fluffy rice. Chipotle, smoked paprika and Worcestershire sauce give the venison a deep, savoury flavour without overpowering the meat.

 

Serves 4–6

Ingredients

For the venison stew

• 750g wild venison, cut into bite-sized pieces
• 1½ tbsp plain flour
• 1½ tbsp olive oil
• 1½ onions, finely chopped
• 3 garlic cloves, finely chopped
• ¾ cinnamon stick
• 1½ tsp fennel seeds
• 1½ tsp smoked paprika
• 1½ tbsp tomato purée
• 1½ tsp chipotle paste
• 450ml beef or venison stock
• 1½ tbsp dark soy sauce
• 1½ tbsp Worcestershire sauce
• Salt and freshly ground black pepper

To serve

• 360g long-grain or basmati rice
• Fresh coriander, optional
• Lime wedges, optional

Method

• Season the venison with salt and pepper and dust lightly with the flour.
• Heat the olive oil in a large heavy-based casserole over a medium-high heat. Brown the venison in batches, making sure it develops a good colour. Remove from the pan and set aside.
• Add the onions to the same pan and cook for 8–10 minutes until softened and lightly golden.
• Add the garlic, cinnamon stick, fennel seeds and smoked paprika. Cook for 1–2 minutes until fragrant.
• Stir in the tomato purée and chipotle paste and cook for another minute.
• Pour in the stock, then add the soy sauce and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pan.
• Return the venison to the pan and bring to a gentle simmer.
• Cover with a lid and cook at 150°C fan / 170°C conventional / Gas 3 for around 2–2½ hours, or until the venison is tender and the sauce has thickened into a rich stew.
• Check occasionally and add a splash more stock or water if the sauce becomes too thick.
• Meanwhile, cook the rice according to the packet instructions.
• Remove the cinnamon stick before serving.
• Spoon the rich chipotle venison stew over the rice and finish with fresh parsley or coriander and a squeeze of lime, if using.