Spicy Venison Hotpot
1kg diced venison
100g streaky bacon, chopped
2 onions, roughly chopped
2 cloves garlic, crushed
1 tablespoon fresh ginger, chopped
1 teaspoon ground cinnamon
½ teaspoon allspice
1 teaspoon dried thyme
1 bay leaf
500g tomatoes, peeled, seeded and chopped
250ml beef stock
80ml orange juice
200g turnip, roughly chopped
200g parsnip, roughly chopped
In a frying pan, heat the oil and butter.
Cook the bacon over a medium heat until lightly golden. Remove and set aside.
Brown the venison in batches and set aside.
Fry the onions until golden and then add the garlic and ginger and cook for about a minute.
Return the bacon and venison to the pan and add all the ingredients except the root vegetables. Bring to the boil, then reduce the heat and simmer, covered for 1 hour.
Add the root vegetables to the pan and cook for a further 40 minutes.
Season to taste.
Preparation Time: 45 mins
Cooking Time: 2hrs