By Debbie Crompton
2 x 300g cans red kidney beans, drained
100 – 200ml olive oil
500g diced venison: Chuck, shin, or any stewing cuts. Avoid topside which is too lean.
A little flour to toss the diced meat in
3 x 300g tins chopped tomatoes
2 fresh red chillies
4 cloves garlic, finely chopped
500g green capsicum, deseeded and roughly chopped
3 tablespoons cumin seeds, toasted in a dry pan until fragrant and ground in a mortar and pestle.
Take care when toasting as you don’t want them to burn. Grind them until you have a good fine powder. You could use pre-ground cumin powder but there really is no comparison to freshly toasted.
TO GARNISH AND SERVE:
A dollop Crème Fraiche for each person, a sprig of fresh coriander, a sprinkling grated cheddar cheese.
Heat a wide bottom casserole pot and add half the oil. Heat to almost smoking. Toss the diced meat in heavily seasoned flour before browning in the hot oil on all sides. Remove when brown and set aside. Add the onion capsicum red chili and garlic to the pot and cook at a more gently heat until soft and translucent. You may need to add a little more oil.
When tender, add the tinned tomatoes and the browned meat. Stir with a wooden spoon and bring to a gentle simmer. Add the teaspoon of salt. You can cook on the stovetop if you keep a close eye on the temperature, or braise in a pre-heated oven with a lid on, at 165⁰C, for around 1.5 hours, or until the meat is very tender.
When done, add the drained kidney beans. Add the ground cumin a tablespoon at a time, and taste in between each addition. Add as much as you like, to your preference.
Spoon into serving bowls and finish with a sprinkling of grated cheddar, a dollop of Crème fraiche and a sprig or two of fresh coriander. Good accompaniments are plain boiled rice or buttered pasta.