Venison chilli recipe
 1 tbsp vegetable oil450g/1lb venison shoulder, trimmed and cut into large pieces1 onion, finely chopped1 red pepper, chopped1 green pepper, chopped1 stick celery, chopped8-10 red chillies, chopped250g/8½oz mushrooms, sliced1 garlic clove, crushed1 tbsp tomato puréepinch ground cuminpinch ground paprika150ml/5fl oz game or beef stock125ml/4½fl oz red wine400g/14oz canned chopped tomatoessalt and freshly ground black pepper50g/1¾oz dark chocolate, grated 1 tbsp vegetable oil 450g/1lb venison shoulder, trimmed and cut into large pieces 1 onion, finely chopped 1 red pepper, chopped 1 green pepper, chopped 1 stick celery, chopped 8-10 red chillies, chopped 250g/8½oz mushrooms, sliced 1 garlic clove, crushed 1 tbsp tomato purée pinch ground cumin pinch ground paprika 150ml/5fl oz game or beef stock 125ml/4½fl oz red wine 400g/14oz canned chopped tomatoes salt and freshly ground black pepper 50g/1¾oz dark chocolate, grated plain rice, cooked according to packet instructions4 soft flour tortillas plain rice, cooked according to packet instructions 4 soft flour tortillas Method Heat the vegetable oil in a non-stick frying pan until hot and add the venison. Fry the meat for a few minutes on each side, until golden-brown all over. Remove the venison from the pan and set aside to keep warm.In the same frying pan, add the onions, red and green peppers, celery, red chillies, mushrooms and garlic and fry until the vegetables are soft but not coloured.Add the tomato purée to the pan, then turn down the heat and gently fry for a further ten minutes. Add the spices, stock, red wine and canned chopped tomatoes to the pan and bring to the boil. Return the venison to the pan and add the grated chocolate. Reduce the heat to very low and simmer for one hour, or until the venison is tender.To serve, place the venison chilli onto plates. Spoon some plain rice alongside and serve with the soft flour tortillas. Heat the vegetable oil in a non-stick frying pan until hot and add the venison. Fry the meat for a few minutes on each side, until golden-brown all over. Remove the venison from the pan and set aside to keep warm. Heat the vegetable oil in a non-stick frying pan until hot and add the venison. Fry the meat for a few minutes on each side, until golden-brown all over. Remove the venison from the pan and set aside to keep warm. In the same frying pan, add the onions, red and green peppers, celery, red chillies, mushrooms and garlic and fry until the vegetables are soft but not coloured. In the same frying pan, add the onions, red and green peppers, celery, red chillies, mushrooms and garlic and fry until the vegetables are soft but not coloured. Add the tomato purée to the pan, then turn down the heat and gently fry for a further ten minutes. Add the tomato purée to the pan, then turn down the heat and gently fry for a further ten minutes. Add the spices, stock, red wine and canned chopped tomatoes to the pan and bring to the boil. Add the spices, stock, red wine and canned chopped tomatoes to the pan and bring to the boil. Return the venison to the pan and add the grated chocolate. Reduce the heat to very low and simmer for one hour, or until the venison is tender. Return the venison to the pan and add the grated chocolate. Reduce the heat to very low and simmer for one hour, or until the venison is tender. To serve, place the venison chilli onto plates. Spoon some plain rice alongside and serve with the soft flour tortillas. To serve, place the venison chilli onto plates. Spoon some plain rice alongside and serve with the soft flour tortillas.