This Mexican inspired stew is a really versatile meal that can be served with salad and rice, taco shells, or made into enchiladas with tortillas and baked in the oven with a cheesy topping!

Recipe (feeds 5 comfortably)

500g Venison casserole

Can of mixed beans/taco beans/kidney bean...personal preference

Can tinned tomatoes

Onion diced

Diced celery, babycorn/sweetcorn (optional)

Cumin

Smoked paprika

Garlic 3 cloves or 2 heaped tsps.

Chilli flakes/powder or paste, add more or less to suit your heat tolerance

White and black pepper

Beef oxo

Oil to sauté  we use Scottish rapeseed.

Method

Sauté your onion and celery in a little oil on medium heat,

dice venison into 1cm chunks, add to pot and and lightly brown,

add garlic and spices,

add tinned tomatoes, oxo and your beans of choice,

bubble away in the slow cooker for 6+ hours to have meat that's falling apart and infused with spice.

The longer it cooks the more liquid will reduce, if you plan on serving sooner and feel there's too much liquid place on a low heat to reduce further.

Serve however your family enjoy it!

Top Tip... tastes better second day.