Savoury venison with rice

A hearty risotto for the autumn

Ingredients

● Knob of butter

● 1 onion

● 3-4 rashers streaky bacon, chopped

● 1 small green pepper, deseeded and chopped

● 2oz mushrooms, sliced

● 1lb minced venison

● 1tin chopped tomatoes

● 6oz long grain rice

● 1 tsp mixed herbs

● ½ pint stock

Method

Melt the butter and fry the onion, bacon, pepper and mushrooms for about five minutes until the onions start to soften.

Add the meat and brown, stirring all the time. Stir in the tomatoes, rice, herbs and season with salt and pepper. Add most of the stock, cover and simmer for 30-40 minutes, or until all the ingredients are tender. Stir from time to time as the mixture can stick to the bottom of the pan.

Add more stock if the mixture becomes too thick or dry. Serve with a garnish of chopped parsley.