Venison and Beans
Savor the hearty, rustic flavors of this Venison and Beans recipe—an irresistible combination of tender venison, creamy kidney beans, and a robust medley of spices. Perfectly seasoned with smoked paprika, ground cumin, and oregano, this one-pot dish is simmered in a rich tomato and stock base, creating a comforting meal that's both satisfying and nutritious. The addition of onions, garlic, and fresh parsley enhances the dish with aromatic depth and a touch of freshness. Ready in just over an hour, this protein-packed recipe is an excellent choice for game meat lovers seeking a hearty dinner idea. Serve it hot with crusty bread or over rice for a complete, soul-warming meal.
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Recipe Information
Ingredients
- 500 grams venison (cubed or ground)
- 400 grams cooked kidney beans
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 400 grams canned diced tomatoes
- 500 ml beef or venison stock
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or pot over medium-high heat.
Add the venison and cook for 5-7 minutes until browned. Remove from the skillet and set aside.
In the same skillet, add the diced onion and cook for 4-5 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the smoked paprika, ground cumin, dried oregano, salt, and black pepper, and stir to coat the onions and garlic in the spices.
Return the browned venison to the skillet. Stir in the canned diced tomatoes and beef or venison stock.
Bring the mixture to a boil, then lower the heat to a simmer. Cover and let it cook for 30 minutes, stirring occasionally.
After 30 minutes, stir in the cooked kidney beans and let the mixture simmer uncovered for another 15 minutes to thicken.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley, alongside crusty bread or rice if desired.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3916 mg | 170% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 21.6 g | ||
| Protein | 204.6 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 4769 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
