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Spiced braised venison and beetroot
Fruit and vegetables
1
onion
, roughly chopped
3
garlic
cloves, roughly chopped
1 red
chilli
, roughly chopped
2
beetroot
, peeled and grated
200ml/7fl oz
beetroot
juice
400g tin
tomatoes
1 tbsp finely chopped fresh
tarragon
1 tbsp finely chopped fresh
chervil
1 tbsp finely chopped fresh
dill
Tins, packets and jars
2
dried chillies
225g/8oz
basmati rice
Cooking ingredients
2 tbsp
vegetable oil
4
cardamom
pods
2
star anise
1 tsp
cumin
seeds
1 tsp
coriander seeds
½ tsp
allspice
salt and freshly ground
black pepper
Dairy, eggs and chilled
150ml/5fl oz
soured cream
Meat, fish and poultry
500g/1lb 2oz diced shoulder of
venison
Other
4 slices
rye bread
Back to recipe
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