VENI­SON CHILLI WITH PO­LENTA DUMPLINGS

Prepa­ra­tion 20 min­utes Cooking 45 min­utes Serves 6 Veni­son, like beef, soaks up spicy flavours beau­ti­fully.

Country Living (UK) - - Food & Drink -

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.

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