Beef and Venison Casserole with Caramelised Onion Pilaf

Steps

1. Heat a drizzle of oil in a medium pot on medium-high heat. Cook brown onion and salt for 4-5 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 the boil on high heat with a lid. 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 medium, deep fry-pan on high heat. Cooked onion for 2-3 minutes, until browned. Add mince and cook for 4-5 minutes, breaking up with wooden spoon as it cooks, until browned. Add tomato paste and venison spices and cook a further 1-2 minutes, until fragrant.
4. Pour wine/ first measure of stock into pan and cook, until almost evaporated. Add carrot, remaining stock and canned tomatoes and bring to a simmer. Reduce heat to medium and cook for 8-9 minutes, until thickened. Add all remaining casserole ingredients and cook for 1-2 minutes, until cabbage is wilted. Season.
5. While casserole is simmering, whisk together olive oil, vinegar and mustard in a medium bowl. Cut apple into quarters (discard core) and thinly slice both apple and cucumber. Place both in bowl with dressing, along with spinach and almonds. Toss to combine and season to taste with salt and pepper.
6. spoon ¾ cup cooked caramelised onion pilaf onto each plate, spoon over venison and beef casserole and top with a handful of spinach salad.