1.1 kg (2 1/2 lb) venison, diced (braising steak can be used instead)
3 x 15ml spoons light olive oil
1 onion, peeled and finely sliced
2-3 garlic cloves, crushed
225 g (8oz) chorizo or smoked sausage, chopped
1 x 5ml spoon (1 teaspoon) chilli powder
4 bay leaves
2 x 15ml spoons (2 tablespoons) gluten-free flour
pinch of xanthan gum
2 x 15ml spoons (2 tablespoons) smoked paprika
2 x 400g tins chopped tomatoes
100 ml (3 1/2 fl oz) hot beef stock
salt and freshly ground black pepper
For the mint and coriander cream:
100ml dairy-free cream
200ml dairy-free yoghurt
1 x 15 ml spoon (1 tablespoon) freshly chopped mint
1 x 15 ml spoon (1 tablespoon) freshly chopped coriander
1 x 15 ml spoon (1 tablespoon) light olive oil
What to do:
- Mix together all the ingredients for the mint and coriander cream, season with salt and freshly ground black pepper, cover and chill until later.
- Preheat your oven to 160'C / 325'F / Gas Mark 3.
- Heat the olive oil in a large, heavy-based, flameproof casserole dish and gently fry the meat until browned. Remove with a slotted spoon and set aside.
- In the same oil add the the onion, garlic, sausage, chilli powder and bay leaves, mix well and fry for about 8-10 minutes until the onions begin to brown. Add the meat.
- Sift the gluten-free flour with the xanthan gum, then add to the pan with the smoked paprika and tomatoes. Stir thoroughly and season to taste.
- Cover and cook in the oven for about 3 hours until the meat is tender.
- Serve with the dairy-free mint and coriander cream, mashed potatoes and green leafy vegetables.