A Venison Chilli Con Carne

Ingredients:

• 500g diced venison
• 200g pancetta cubes
  
• 2 medium onions
  
• 6-7 cloves of garlic
  
• 1 tin of black eyed beans
  
• 1 medium carrot
  
• 1 stick of celery
  
• 1 Romano red pepper
  
• 1 courgette (zucchini)
  
• 1 scotch bonnet chilli
  
• 1/2 bottle red wine
  
• 3 ripe fresh tomatoes
  
• 1 tin chopped tomatoes
  
• 1 tblsp tomato purée
  
• 1/2 tsp smoked paprika
  
• 1/2 tsp ground coriander
  
• 1/4 tsp ground allspice
  
• 1 stick of cinnamon
  
• 1 tsp dried thyme
  
• 5-10 whole peppercorns
  
• 3 bay leaves
  
• 1/2 pint beef stock
  
• 1 bunch fresh coriander

Method:
Fry the pancetta for 5 mins and remove from the pan.
Fry the chopped onion, garlic, carrot and celery till soft along with 1/2 the bunch of fresh coriander.
Add the venison and pancetta.
When venison is browned add the chilli, ground coriander, allspice and paprika.
Add the red wine and bring to a brisk simmer.
Add the chopped courgette, red pepper, fresh and tinned tomatoes, and tomato paste.
Add the cinnamon, bay leaves, peppercorns and thyme.
Add the beef stock and black eyes beans and simmer on low for 3 – 4 hours.
Garnish with fresh coriander and serve.