I've spent the month experimenting with my new kitchen toy. I've always hummed and hawed about whether or not to purchase a slow cooker but the need for comforting stews during the cold weather and also the possibility of us redoing our kitchen this year provided a strong case in favour of me getting one. Venison is a meat that I enjoy eating in the winter and I decided to experiment with some venison sausages that I bought locally. An absolute winner and utterly delicious!
Mexican Venison Sausage and Bean Stew (Slow Cooker) - Serves 5
1tbsp olive oil
1 red onion, finely chopped
1 brown onion, finely chopped
4 cloves of garlic, crushed
3 carrots, chopped in big chunks
2 red peppers, chopped in big chunks
2 yellow peppers, chopped in big chunks
12 venison sausages (gluten-free)
2 tsp chipotle paste
1 tsp hot smoked paprika
1 tsp cumin
1tbsp Mexican oregano
250ml red wine
2 x 400g tins chopped tomatoes
2 tbsp sundried tomato paste
1 chicken stock cube
1 x 400g tin black eyed beans
1 x 400g tin black beans
25ml coriander leaves and a dollop of sour cream to serve
- Heat olive oil in a heavy bottomed pan and cook onion till translucent.
- Add garlic and cook for 2 minutes.
- Add sausages and cook for 5 minutes.
- Transfer the sausage and onion mixture to the slow cooker and add carrots, peppers, chipotle paste, paprika, cumin and oregano. Stir.
- Add red wine, tomatoes and the stock cube and cook on low in the slow cooker for 8-10hours.
- Add beans one hour before the end and adjust seasoning.
- Serve with coriander, sour cream and some crusty bread.