Venison Chilli

Our Scottish wild venison chilli warms you from inside to out. It's absolutely ideal for those cold and dreich days, when you're in need of a warm and filling meal.


  • Minced venison: 500g
  • Celery: 4 sticks
  • Carrots: 3 medium
  • Mushrooms: 4 mushrooms
  • Kidney beans: 2 tins
  • Chopped tomatoes: 4 tins
  • Onions: 3
  • Garlic: 2 cloves
  • Olive oil
  • Jalapenos
  • Chilli powder
  • 2 beef stock cubes


Time: 1hr 10minutes (10mins prep,  1hr cooking)

Step 1.  Prepare ingredients - chop celery, carrots, mushrooms, and onions.

Step 2. Put a pan on the hob (full heat) and cover bottom with olive oil. Wait till hot and add chopped onions, along with 2 teaspoons of chilli powder, then add minced venison.

Step 3. Once the venison has browned, add in the tinned chopped tomatoes, kidney beans, and the remaining chopped ingredients, and leave to simmer for 30minutes.

Step 4.  Add another teaspoon of chilli (more depending how spicy you want it). Add tablespoon of jalapenos, the 2 cloves of pressed garlic, and add 2 beef stock cubes.  Leave to simmer for another 30minutes.


Goes great with rice, pasta, or fajita wraps.