VENISON CHILLI WITH POLENTA DUMPLINGS
Preparation 20 minutes Cooking 45 minutes Serves 6 Venison, like beef, soaks up spicy flavours beautifully.
1 tbsp vegetable oil 1 red onion, finely chopped 1 red pepper, deseeded and finely chopped 1 red chilli, halved, deseeded and finely chopped 750g venison mince 2 tbsp tomato purée 1 tsp smoked or normal paprika 2 x 400g tins chopped tomatoes 400g tin kidney beans,
drained and rinsed large handful fresh coriander, optional, roughly chopped FOR THE POLENTA DUMPLINGS 100g instant dry polenta 100g plain flour 1 tsp bicarbonate of soda 150g soured cream 1 large egg
1 In a medium-large casserole or ovenproof pan, heat the oil over a medium heat and fry the onion, pepper and chilli until they start to soften – about 5 minutes. Turn up the heat, add the mince and fry, stirring, until all the mince is well browned and any liquid has evaporated. 2 Stir in the tomato purée, paprika, tomatoes, kidney beans and lots of seasoning. Bring to the boil, then simmer for 30 minutes. 3 Heat the oven to 180°C (160°C fan) gas mark 4. In a medium bowl, mix the polenta, flour, bicarb and some seasoning. Quickly mix in the soured cream and egg until just combined. Drop large tablespoons of batter, spaced apart, onto the chilli mix. 4 Cook in the oven, covered, for 20 minutes (removing the lid for the last 5 minutes) until a cocktail stick inserted into the dumplings comes out clean. Garnish with coriander, if you like, and serve.