What better way to challenge yourself than combining two past fear foods?! TWO I HEAR YOU CRY. Red meat, and chocolate. I made this a couple of weeks ago and it was absolutely lush if I do say so myself. The spice of the Chile Con Carne really kicks before you get the lovely sweet after taste from the cocoa!
Venison is definitely something I will try again. It's ridiculously lean and packed full of protein, iron and nutrients! Not to mention, I found that when cooked right, it was really tender and didn't taste as tough or fatty as some beef steaks can.
I've never thought of combining sweet and savoury before, other than the obvious peanut butter and sweet potato of which I am a die hard fan! But this really hit the spot and I think shows that adventurous and different foods should not be scary or feared.
♥ 250g lean venison shoulder steak
♥ 1/2 medium onion (diced)
♥ 100g drained kidney beans
- ♥ 1/2 can chopped tomatoes
- ♥ cHILLI fLAKES (PLUS EXTRA TO GARNISH)
- ♥ 20G DARK UNSWEETEND DARK COCOA POWDER
- ♥ 2 TSP CUMIN/PAPRIKA
- ♥ 1 tsp ground cinnamon, garlic
1. Begin by adding a bit of hot water to a frying pan and slowly cooking the meat (I find doing this keeps it tender) until just about cooked through. Then, add the paprika, cumin, half the chilli flakes and garlic and continue over heat. Reduce the liquid and then add the onion, make sure it is fully covered in the spices and soften.
2. Reduce the heat, and add the tomatoes and kidney beans. Let them soften and the beans cook completely, before stirring in the cinnamon and cocoa. Allow to simmer away until it smells quite spicy and until the cocoa has fully dissolved.
3. Then serve with more chilli flaked on top!
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