Venison Chilli

Serves:  4

Preparation: 20-30 mins

Cooking: 1¾-2 hours

250ml beer (dark) – chef’s tip: Black Mac

2 tablespoons oil

900gm venison cut into 2cm cubes

1 large onion diced

½ cup red capsicum chopped

½ cup green capsicum chopped

3 tablespoons ground cumin

1 tablespoon paprika

1 teaspoon cayenne pepper

1 tablespoon celery salt

1 tablespoon dried oregano

3 cloves garlic crushed

½ fresh red chilli finely chopped and deseeded (optional)

1 bay leaf

1½ cups tomato puree

1½ cups beef stock

3 cups cooked red kidney beans

Salt and cracked black pepper to season

Garnish

2 tablespoons fresh coriander chopped

2 thin slices of red capsicum

Sour cream

In a large, deep saucepan heat the oil over a medium-high heat. When hot, add enough of the venison cubes to cover the bottom of the pan and sear the meat on all sides to trap in flavour.

Transfer the seared meat to a bowl and replace with more venison until all the meat is seared. Set aside all the meat in the bowl.

Lower the heat to low-medium and sweat the onion in the saucepan for 1-2 minutes. Add the capsicums and saute until the onion is soft and translucent.

Return the venison to the pan. Add the cumin, paprika, cayenne pepper, celery salt, oregano and garlic and stir together, cooking for 2 minutes. Add the fresh red chilli (optional).

Add the bay leaf, tomato puree, beer, beef stock and kidney beans and increase the heat until the contents reach boiling.

Reduce to a low heat, cover and leave to simmer for 1 hour. Then uncover and increase heat to low-medium, simmering for 30 minutes to reduce most of the liquid.

Season with salt and cracked black pepper.

Serving up: Garnish with the chopped coriander.

Serve with wild rice.

Chocolate Mousse

Serves: 6-8
Preparation: 30-35 mins
Cooking: 10-15 mins
Refrigeration: 4 hours minimum

185ml beer (dark)  – chef’s tip: Monteith’s Black
1 cup cream
230gm semi-sweet or bitter-sweet chocolate chopped
50gm unsalted butter
¼ cup caster sugar
3 large eggs separated
Pinch of cream of tartar

This recipe requires a fair amount of whipping and beating so use an electric beater or be prepared for a bit of a workout.

Bowl 1: whip the cream until soft peaks form. Refrigerate.

Double boiler: using a double boiler, or a small pot with 3cm of water, bring to the boil and immediately reduce heat so the water simmers. Place a metal or glass bowl over the pot, making sure it does not touch the water.

Combine the chocolate, butter and sugar in the bowl. Use the indirect heat to melt the chocolate with the butter and sugar, using a high-heat spatula to work the mixture until it is smooth.

Stir in the beer and whisk in the egg yolks. Remove from the heat for 2 minutes before adding the chilled cream.

Bowl 2: beat the egg whites with a pinch of cream of tartar until stiff peaks form. Fold the whites into the chocolate and cream mixture.

Dishes: spoon the mousse into small serving dishes and chill before serving. Don’t be tempted to use large serving dishes as this may spoil the setting of the mousse.