Ingredients

• 1 tbsp vegetable oil
• 450g/1lb venison shoulder
• trimmed and cut into large pieces
• 1 onion
• finely chopped
• 1 red pepper
• chopped
• 1 green pepper
• chopped
• 1 stick celery
• chopped
• 8-10 red chillies
• chopped
• 250g/8½oz mushrooms
• sliced
• 1 garlic clove
• crushed
• 1 tbsp tomato purée
• pinch ground cumin
• pinch ground paprika
• 150ml/5fl oz game or beef stock
• 125ml/4½fl oz red wine
• 400g/14oz canned chopped tomatoes
• salt and freshly ground black pepper
• 50g/1¾oz dark chocolate
• grated
• plain rice
• cooked according to packet instructions
• 4 soft flour tortillas

Directions

• Heat the vegetable oil in a non-stick frying pan until hot and add the venison. Fry the meat for a few minutes on each side
• until golden-brown all over. Remove the venison from the pan and set aside to keep warm.
• In the same frying pan
• add the onions
• red and green peppers
• celery
• red chillies
• mushrooms and garlic and fry until the vegetables are soft but not coloured.
• Add the tomato purée to the pan
• then turn down the heat and gently fry for a further ten minutes.
• Add the spices
• stock
• red wine and canned chopped tomatoes to the pan and bring to the boil.
• Return the venison to the pan and add the grated chocolate. Reduce the heat to very low and simmer for one hour
• or until the venison is tender.
• To serve
• place the venison chilli onto plates. Spoon some plain rice alongside and serve with the soft flour tortillas.