Spiced braised venison and beetroot recipe
 Lean venison and earthy beetroots melt together in the oven to create a delicious and easy stew. 2 tbsp vegetable oil1 onion, roughly chopped3 garlic cloves, roughly chopped1 red chilli, roughly chopped 4 cardamom pods2 dried chillies 2 star anise 1 tsp cumin seeds 1 tsp coriander seeds½ tsp allspice 500g/1lb 2oz diced shoulder of venison 2 beetroot, peeled and grated 200ml/7fl oz beetroot juice400g tin tomatoes salt and freshly ground black pepper 2 tbsp vegetable oil 1 onion, roughly chopped 3 garlic cloves, roughly chopped 1 red chilli, roughly chopped 4 cardamom pods 2 dried chillies 2 star anise 1 tsp cumin seeds 1 tsp coriander seeds ½ tsp allspice 500g/1lb 2oz diced shoulder of venison 2 beetroot, peeled and grated 200ml/7fl oz beetroot juice 400g tin tomatoes salt and freshly ground black pepper 225g/8oz basmati rice1 tbsp finely chopped fresh tarragon 1 tbsp finely chopped fresh chervil1 tbsp finely chopped fresh dill 150ml/5fl oz soured cream 4 slices rye bread 225g/8oz basmati rice 1 tbsp finely chopped fresh tarragon 1 tbsp finely chopped fresh chervil 1 tbsp finely chopped fresh dill 150ml/5fl oz soured cream 4 slices rye bread Method Preheat the oven to 160C/140C Fan/Gas 3.Heat the oil in a large flame-proof casserole dish over a medium heat and fry the onion, garlic and chilli for 5 minutes, until softened. Add the dried spices and cook for a further minute. Add the venison and fry for 5 minutes, then stir in the beetroot, beetroot juice, tomatoes and enough water to cover. Season with salt and pepper, put the lid on and braise in the oven for 2 hours, or until the meat is tender and the sauce has thickened. Stir the dill through the soured cream.Cook the rice according to packet instructions, then serve the venison over rice with the tarragon and chervil sprinkled on top. Serve with the dill soured cream and rye bread. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a large flame-proof casserole dish over a medium heat and fry the onion, garlic and chilli for 5 minutes, until softened. Add the dried spices and cook for a further minute. Heat the oil in a large flame-proof casserole dish over a medium heat and fry the onion, garlic and chilli for 5 minutes, until softened. Add the dried spices and cook for a further minute. Add the venison and fry for 5 minutes, then stir in the beetroot, beetroot juice, tomatoes and enough water to cover. Season with salt and pepper, put the lid on and braise in the oven for 2 hours, or until the meat is tender and the sauce has thickened. Add the venison and fry for 5 minutes, then stir in the beetroot, beetroot juice, tomatoes and enough water to cover. Season with salt and pepper, put the lid on and braise in the oven for 2 hours, or until the meat is tender and the sauce has thickened. Stir the dill through the soured cream. Stir the dill through the soured cream. Cook the rice according to packet instructions, then serve the venison over rice with the tarragon and chervil sprinkled on top. Serve with the dill soured cream and rye bread. Cook the rice according to packet instructions, then serve the venison over rice with the tarragon and chervil sprinkled on top. Serve with the dill soured cream and rye bread.