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Venison Chilli / Chili Recipe

An excellent dish if you are lucky enough to have some of the less-fashionable cuts of venison.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


For 6 main course helpings:

500g/1 lb Dried Red Kidney Beans, washed and soaked overnight in water or 1 x 400g of Kidney Beans (drained & rinsed)
1 kilos/2 lbs Stewing Venison, cubed into small bite-size pieces
2 tablespoons (30ml) Vegetable Oil
1 big Onion, peeled and finely chopped
4 cloves of Garlic, peeled & chopped
2 teaspoons (10ml) Cayenne Pepper
1 tablespoon (15ml) Paprika
1 tablespoon Cumin Seeds
½ teaspoon Dried Oregano
1 Bay Leaf
1 x 400g tin of Chopped Tomatoes
Salt & freshly-ground Fresh Pepper


1. If using dried beans, bring these to the boil and cook briskly for 20 minutes.

2. Drain them, then return them to the pan, cover with plenty of water, bring to the boil, then simmer for 30 minutes.

3. Drain the beans for a second time.

4. If using tinned beans, you can skip the above stages.

5. Heat half the oil in a wide frying pan over a low heat. Add the onions and cook gently until they become golden, add the chopped garlic, spices and herbs. Cook for a further minute, stiring, then transfer this mixture to a big saucepan.

6. Heat the remaining oil in the frying pan over a medium heat.

7. When the oil is hot, add the venison and stir around until the meat is brown on all sides.

8. Transfer the meat to the saucepan with the onions mixture.

9. Add the chopped tomatoes and their liquid to the mixture, and bring the mixture to the boil before simmering, uncovered, for 60 minutes.

10. Taste for seasoning - and add salt & pepper to suit your taste.

Serve - possibly with rice.

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