Thursday, 23 February 2012

Hot N' Spicy Venison

Let your taste buds be tickled with my hot n' spicy creation. I used the chillies from my own home grown chilli plant.


1 kg Venison chopped (steak or chicken can be used as an alternative)
Olive oil
1 medium onion
5 small chillies chopped finely
1 tin tomatoes diced
3 carrots sliced
1 Tspn minced garlic
2 cups beef stock
Salt & pepper to taste

Fry onions & garlic together in oil. Add chillies, give a quick stir then add meat and fry off making sure each piece is coated with the onions, garlic & chilli. When meat is seared on both sides but not completely cooked through add the tomatoes, carrots & beef stock, salt & pepper. Then simmer for two hours, stirring occasionally. You can add more stock if sauce becomes too thick.

Serve with green beans, broccoli & collyflower & a side of rice.

So you don't get burned like this guy place this easy Cucumber Yoghurt Dip on the table when served so everyone can keep cool!

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