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Pinto Beans and Venison

The suet in this dish is optional but it does give it an amazing flavour. This is a good braise to eat with polenta or wild rice. Alternatively, serve with boiled long grain rice, or sourdough bread that has been brushed with oil and toasted.

Serves 6

225g/8oz pinto or Mexican black beans

1 tablespoon beef dripping or extra virgin olive oil

1kg/2¼lb venison, cut into

1cm/½ inch cubes

2 heaped tablespoons grated beef suet (optional)

2 onions, finely chopped

4 garlic cloves, chopped

4 chipotle chillies, soaked in hot water for 30 minutes, then deseeded and chopped

2 teaspoons ground cumin

½–1 teaspoon cayenne pepper (to taste)

½ teaspoon ground cloves

600ml/1 pint beef stock – plus more to make it soupy, if necessary (see here)

sea salt and freshly ground black pepper

Soak the beans in plenty of water overnight or for 24 hours. The next day, drain the beans and put them in a pan. Cover with fresh water, bring to the boil and simmer for 1–1½ hours, until tender. Drain and set aside.

Heat the dripping or oil in a large casserole (preferably cast iron) and brown the meat well over a reasonably high heat. Lower the heat, then add the suet, if using, plus the onions, garlic, chillies and spices and cook for 2–3 minutes. Cover with the stock and simmer with the lid partly on for approximately 1 hour, until the meat is tender. Add the beans and cook over a very low heat for 15 minutes. Skim off any fat that floats on the surface. Taste for seasoning and serve.