Beef and Venison Casserole with Caramelised Onion Pilaf

Steps

1. Heat a drizzle if oil in a medium pot on medium-high heat. Cook brown onion and salt for about 5 minutes, until very soft and starting to caramelise. Add brown sugar, garlic and balsamic vinegar and cook for about 1 minute, until fragrant.
2. Add rice, vegetable stock and water to pot and bring to a boil on high heat with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. While pilaf is cooking, heat a drizzle of oil in a large, deep fry-pan on high heat. Cook red onion for 3-4 minutes, until browned. Add mince and cook for 4-5 minutes, breaking up with wooden spoon, until browned. Add tomato paste and venison spices and cook for a further 2-3 minutes, until fragrant.
4. Pour wine/first measure of beef stock into pan and cook, until almost evaporated. Add carrot, remaining stock and tomatoes. Bring to a simmer, reduce heat to medium and cook 8-9 minutes, until thickened. Add cabbage, Worcestershire, vinegar and butter. Cook for 1-2 minutes, until wilted. Season.
5. While venison mixture is simmering, whisk together olive oil, vinegar and mustard in a large bowl. Cut apple into quarters, discard core, thinly slice and place in bowl with dressing. Add baby spinach and almonds, toss to combine and season to taste with salt and pepper.
6. spoon ¾ cup cooked caramelised onion pilaf between bowls, spoon over venison and beef casserole and top with a handful of spinach salad.