Venison chilli with flatbread, sour cream and chipotle sauce
Serves 4
1⁄4 cup vegetable oil or lard
1 brown onion, peeled, finely diced 2 cloves garlic, peeled, finely sliced 500g venison mince
1⁄4 tsp ground chilli flakes
2 tsp cumin, ground
1⁄2 tsp black pepper
2 tsp sea salt flakes
2 Tbsp tomato paste
500ml beef/chicken stock (or water) 1 cup chipotle sauce
3 Tbsp masa harina (corn tortilla flour) 1 Tbsp soft brown sugar
1 Tbsp white vinegar
2 limes or lemons cut into quarters 1 cup sour cream
4 cups salad greens
Flatbread
Makes 20
1⁄4 cup canola oil 250ml milk
500g plain flour
2 tsp baking powder 1 tsp salt
Method
In a large heavybased pot heat the vegetable oil and sweat the onion for 5 minutes before adding the garlic, turning up the heat to high and adding the venison and spices. Use a wooden spoon to break up the mince as it cooks, to prevent any lumps from forming. Once the venison is cooked add the tomato paste, cook for a further minute before adding the stock and bringing it to a simmer. Add half the chipotle sauce (take note: different brands of chipotle sauce can differ wildly in heat and flavour so try a few and adjust according to taste. I prefer the medium heat and smokiness of La Morena). Stir in the masa harina to thicken and add the sugar and vinegar. Adjust seasoning to taste and set aside for later use.
When you are ready to serve, heat the venison chilli in a small pot, set aside and keep warm. Heat a large heavybased frying pan over a medium to high heat. Cook the flatbread one at a time in the frying pan for 15 seconds on one side before turning over with a pair of tongs and cooking for a further 1015 seconds, before removing from the pan and placing on a side plate and cover with a tea towel to keep warm whist cooking the remaining flatbread.
Once all the flatbread is cooked, serve alongside the chilli, limes, sour cream, remaining chipotle sauce and salad greens. Enjoy and eat with gusto!
Flatbread
Mix all ingredients together for 5 minutes or until a soft dough comes together. Rest for 30 minutes before cutting into 20 pieces. Roll each piece into a rough ball and flatten with the palm of your hand. Dust each piece well with flour and roll out using a rolling pin until you have a thin flatbread about 1mm2mm thick. You need to dust well with flour at each stage and layer baking paper between each layer at the end to prevent them from sticking together. Wrap in cling wrap and store in the refrigerator until ready to use. Best eaten within two days.