MEXICAN SPICED VENISON AND PORK

MEXICAN SPICED VENISON AND PORK

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 20, 2017.
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with kumara rounds and chipotle yoghurt

Ingredients

SPINACH AND PICKLE SALAD

  • 1 tablespoon water
  • 1 tablespoon vinegar (e.g. apple cider, white wine)
  • ¼ red onion
  • ½ bag baby spinach leaves

KUMARA ROUNDS

  • 200g red kumara, scrubbed and cut into 0.5cm-thick rounds
  • ½ teaspoon oil, for cooking (or use spray oil)

MEXICAN SPICED VENISON AND PORK

  • ½ teaspoon oil, for cooking (or use spray oil)
  • ¼ red onion, finely diced
  • ½ carrot, grated *
  • 1 courgette, grated
  • 250g lean ground venison pork blend
  • 1 clove garlic, minced
  • 4 teaspoons Mexican spices
  • Pinch of chilli flakes or cayenne powder (optional)
  • ½ can red kidney beans, drained and rinsed (about ¾ cup)
  • 1¼ cups canned chopped tomatoes
  • ½ tub tomato paste
  • ½ cup beef or chicken stock
  • 1 teaspoon soy sauce
  • ½ teaspoon runny honey
  • ¼ teaspoon salt

CHIPOTLE YOGHURT

  • ¼ cup natural yoghurt
  • ¼-½ sachet chipotle sauce (depending on heat preference)

TO SERVE

  • ½ lime

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. To make pickle, place water, vinegar and a pinch salt in a small pot and bring to the boil then remove from heat. Thinly slice first measure of onion and place in a small 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 and arrange in a single layer. Bake for 8-10 minutes each side, until cooked through.
  4. Heat oil in a medium fry-pan on medium-high heat. Cook second measure of onion, carrot and courgette 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 8-9 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 small bowl, toss pickle with spinach and 2-3 teaspoons 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 1850 kj
442 kcal
Protein 41.0g
Carbohydrate 48.4g
Fat 6.6g