MEXICAN SPICED VENISON AND PORK

MEXICAN SPICED VENISON AND PORK

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 20, 2017.
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with kumara rounds and chipotle yoghurt

Ingredients

SPINACH AND PICKLE SALAD

  • 2 tablespoons water
  • 2 tablespoons vinegar (e.g. apple cider, white wine)
  • ¼ teaspoon salt
  • ½ red onion
  • ½ bag baby spinach leaves

KUMARA ROUNDS

  • 400g red kumara, scrubbed and cut into 0.5cm-thick rounds
  • 1 teaspoon oil, for cooking (or use spray oil)

MEXICAN SPICED VENISON AND PORK

  • 1 teaspoon oil, for cooking (or use spray oil)
  • ½ red onion, finely diced
  • 1 carrot, grated
  • 2 courgettes, grated
  • 500g lean ground venison pork blend
  • 1 clove garlic, minced
  • 2½ tablespoons Mexican spices
  • Pinch of chilli flakes/powder or cayenne powder (optional)
  • 1 can red kidney beans, drained and rinsed
  • 1 can chopped tomatoes
  • 1 tub tomato paste
  • ½ cup beef or chicken stock
  • 2 teaspoons soy sauce
  • 1 teaspoon runny honey
  • ½ teaspoon salt

CHIPOTLE YOGHURT

  • 150g natural yoghurt
  • 1 sachet chipotle sauce

TO SERVE

  • 1 lime

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. To make pickle, place water, vinegar and salt in a small pot and bring to the boil then remove from heat. Thinly slice first measure of onion and place in a medium heat-proof bowl. Pour over boiling pickling liquid. Stir well and set aside in fridge to cool.
  3. Toss kumara with oil on prepared tray. Season with salt and pepper and arrange in a single layer. Bake for 10 minutes each side, until cooked through.
  4. Heat oil in a large fry-pan on medium-high heat. Cook second measure of onion, carrot and courgettes with a pinch of salt for 3-4 minutes, until starting to soften, stirring regularly. Add venison pork blend, garlic, Mexican spices and chilli/cayenne (if using) and cook a further 3-4 minutes, breaking meat up with a wooden spoon as it cooks, until almost cooked.
  5. Stir through beans, canned tomatoes, tomato paste, stock, soy sauce, honey and salt. Bring to a simmer then cook on medium for 8-10 minutes, stirring occasionally, until thickened slightly. Season to taste with salt and pepper.
  6. In a small bowl, mix yoghurt and chipotle sauce together. Cut lime into wedges. Thinly slice spinach.
  7. Drain pickle, reserving pickling liquid. In a medium bowl, toss pickle with spinach and about 1 tablespoon of reserved pickling liquid.
  8. arrange kumara rounds on plates. Top with Mexican spiced venison and pork and a dollop of chipotle yoghurt. Serve spinach and pickle salad on the side. Squeeze over a wedge of lime.

Nutritional Information

Energy 1794 kj
429 kcal
Protein 40.5g
Carbohydrate 46.3g
Fat 6.5g