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(Equally good with chicken or lamb)

Ingredients (Serves 8)

2 tbsp olive oil

1 kg diced venison (or chicken or lamb)

1 packet chorizo sausage, sliced thickly & diced

2 red onions, chopped.

2 capsicum peppers, chopped (can be left out, of course. Much better that way, said the typist!)

2 tbsp paprika

1 hot chilli (take care with the fieryness)

2 400 gr tins chopped tomatoes

1 tbsp tomato puree

150 ml beef stock.

2 cloves garlic, finely chopped.

1 bay leaf

125 mls white wine

2 400 gr tins mixed beans e.g. borlotti, kidney, butter beans.

1 tsp salt.

Method

Heat the olive oil in a large saucepan. Saute the garlic & onion until the onion is clear, add the venison (or other meat) and cook for 10 minutes, stirring regularly.

Add the chilli, paprika, chorizo & pepper (if you really must) and stir in.

Add the wine, the beef stock, bring to the boil & reduce a little.

Add the tomatoes, tomato puree, bay leaf, beans and salt. Bring back to the boil, stirring constantly.

Cover & simmer for 1 hour. Check that your meat is tender, add salt & pepper to taste.