Wild Venison Chorizo and Butter Bean Stew

Ingredients

• 2 tbsp rapeseed oil
• 75g chilli venison chorizo, sliced
• 1 onion, peeled and chopped
• 2 garlic cloves, finely chopped
• 100g celeriac, peeled and chopped into 1cm dice
• 1 carrot, peeled and chopped into 1cm dice
• ½ tsp fresh thyme, chopped or ¼ tsp dried thyme
• ½ tsp fresh rosemary, chopped or ¼ tsp dried rosemary
• 400g tin tomatoes
• 2 tsp sweet paprika
• 1 red capsicum pepper (approx 100g), roughly chopped
• 2 tsp blackberry vinegar or you could use red wine vinegar
• ¼ tsp sugar
• 400g tin butter beans
• salt and black pepper

Method

Add the onion and garlic to the pan and fry gently until soft. Add the celeriac and carrot and fry gently for a couple of minutes, stirring occasionally. Add the thyme and rosemary and mix in.

Tip in the tinned tomatoes and break them up using a spoon. Add the paprika, capsicum pepper, vinegar, sugar and butter beans and season with salt and pepper. Return the chorizo to the pan along with half a tomato tin of water and stir to mix.

Bring to a simmer and cook for a further 30 minutes or until the vegetables are just tender.

Serve in bowls with hunks of crusty bread.