Venison Chilli

I love a regular beef chilli, but this venison version is something else! Using a combination of diced haunch and venison mince gives the dish a real depth of flavour and a great texture. Although it takes a bit more time, the recipe is pretty straightforward and the result is well worth it. Finishing the rich dish with dark chocolate, red wine and a zing of lime perks it up beautifully.


  • Serves: 6-8 people

Ingredients for venison haunch

  • vegetable oil, for cooking
  • 1kg diced venison
  • 2 carrots, halved
  • 4 celery sticks, cut in half
  • 1 onion, quartered
  • bouquet garni, sprig each of thyme and rosemary and a bay leaf, tied together with kitchen string
  • 2 garlic cloves, peeled and sliced
  • 1 litre dark rich beef, or venison stock

Ingredients for the chilli

  • 2 tbsps cumin seeds
  • 2 tbsps coriander seeds
  • 2 tsps chilli powder
  • 2 tsps cracked black pepper
  • 400g minced venison
  • vegetable oil, for cooking
  • 2 onions, peeled and diced
  • 4 garlic cloves, peeled and finely grated
  • 150g Milano salami or chorizo, diced
  • 400g tin kidney beans, drained and rinsed
  • 150ml red wine
  • finely grated zest of 1 unwaxed lime
  • 75g dark chocolate, 70% cocoa solids, grated
  • salt and freshly ground black pepper

Ingredients for serving

  • crème fraîche
  • a few gratings of dark chocolate


  1. Preheat the oven to 140°C/275°F/gas mark 1.

  2. Heat a glug of oil in a large, heavy-based flameproof casserole dish over a high heat. Sear the diced venison, in batches to avoid overcrowding the pan, for a few minutes until well coloured on all sides. Remove with a slotted spoon and set aside in a bowl.

  3. Once all the meat is browned, lower the heat, add the carrots to the pan and sauté until they have taken on plenty of colour. Now add the celery, onion and bouquet garni and fry for a few minutes. Add the garlic and cook for another minute or two.

  4. Return the meat to the casserole, pour in the stock and bring to the boil. Put the lid on and transfer to the oven. Braise for 3 hours until the meat is succulent and deliciously tender.

  5. Remove the meat from the oven and let cool slightly. Place a colander over a bowl. Tip the venison braise into the colander to strain off the stock. Reserve the stock and separate the meat from the vegetables. Transfer the meat to a bowl and set aside. Discard the vegetables and bouquet garni.

  6. For the chilli, place a small frying pan over a medium heat and add the cumin and coriander seeds. Toast for 2 to 3 minutes, shaking the pan, until fragrant. Let cool slightly, then grind to a powder using an electric spice grinder or pestle and mortar. Tip into a bowl and mix in the chilli powder and black pepper.

  7. Heat a large, non-stick frying pan over a medium heat. Add the minced venison and dry-fry for about 20 to 25 minutes, stirring frequently, until the mince is nicely browned and has a tasty, nutty flavour. It should be very crispy. Drain the mince in a colander to remove any excess fat and set aside.

  8. While the mince is cooking, heat a dash of oil in a large, deep, non-stick sauté pan over a medium heat and fry the onions and garlic for 8 to 10 minutes until softened. Stir in the ground spices and cook for 2 to 3 minutes to release their flavour. Stir in the cooked mince and salami or chorizo. Cook for 2 to 3 minutes then pour in the reserved stock from the braised haunch. Add the kidney beans, give it a stir and bring to the boil. Lower the heat to a simmer and reduce the sauce until it’s thick and stew-like, about 20 minutes.

  9. Stir in the venison haunch and heat through for 5 minutes. Pour in the red wine, bring to the boil and add the lime zest. Lower the heat, season to taste and warm for a few minutes. Remove from the heat and stir in the chocolate.

  10. Serve the venison chilli on warmed plates, with a dollop of crème fraîche and a little more chocolate grated over the top.

Recipe from Glorious Game published by Face Publications.

Venison chilli recipe by Tom Kerridge © Toms Table My Favourite Everyday Recipes published by Bloomsbury Publishing PLC.  Photograph © Cristian Barnett


Related Recipes