Venison Chilli Tacos with Fresh Tomatoes

Venison Chilli Tacos with Fresh Tomatoes

Serves 4

For the Venison Chilli

500g minced venison

3 garlic cloves, minced

2-3 tsp chipotle pepper flakes (adjust to taste)

2 tbsp brown sugar

1 tbsp achiote paste

2 tsp cumin

2 tsp dried oregano

2-3 tbsp red wine vinegar (to taste)

1 onion, chopped

500g fresh tomatoes, diced

Fresh chillies, diced (to taste)

200ml vegetable or chicken stock

For the Tacos

For the tacos

Tortillas (Cool Chile Company recommended)

Fresh coriander, chopped

1 lime, cut in to wedges

Cheddar cheese, grated

Sour cream  

Fresh jalapeño chillies, sliced

1. Prepare your fire source. Set up for direct heat over a firepit, gas or charcoal barbecue.
2. In a skillet or similar, add a little oil and then the garlic and onion. Sauté until fragrant and soft.
3. Add the minced venison to the skillet. Cook until browned, breaking it up as it cooks. This may need to be done in a few batches depending on the skillet size.
4. Stir in the chipotle pepper flakes, brown sugar, achiote paste, cumin, oregano, salt and pepper. Mix well and let it cook for a few minutes.
5. Add the diced fresh tomatoes, diced chillies and red wine vinegar. Stir to combine.
6. Pour in the stock and bring the mixture to a simmer. Let is cook for about 20-30 minutes or until reduced and thick. 
7. While the chili simmers, warm the tortillas over the fire until soft and slightly charred.
8. Fill each tortilla with the venison chili mixture.
9. Top with fresh coriander, cheese, sour cream and slice of fresh jalapeno. Squeeze lime juice over the top.
10. Enjoy!

Garden Cook outdoor tools and accessories useful for this fire cooked chilli recipe

Hand spun 8" carbon steel skillet found in our outdoor cookware section 

Portable iron barbecue grill with legs found in our fire pits and grates section 

Handmade oak chopping board found in our tableware section

Hand forged metal barbecue tongs found in our tools section