Spiced braised venison and beetroot

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
  • 2 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 red chilli, roughly chopped
  • 4 cardamom pods
  • 2 dried chillies
  • 2 star anise
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp allspice
  • 500g/1lb 2oz diced shoulder of venison
  • 2 beetroot, peeled and grated
  • 200ml/7fl oz beetroot juice
  • 400g tin tomatoes
  • salt and freshly ground black pepper

To serve

  • 225g/8oz basmati rice
  • 1 tbsp finely chopped fresh tarragon
  • 1 tbsp finely chopped fresh chervil
  • 1 tbsp finely chopped fresh dill
  • 150ml/5fl oz soured cream
  • 4 slices rye bread
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