Ingredients:
• 500g venison
• 1 white onion
• 1 ancho dried
• 1 garlic clove
• 1 litre boiling water
• Avocado
• Lime
• Coriander
• Fresh Chilli
• Some leafy greens: some good choices are: shard, cabbage, cavolo nero, spring greens
• Rice
Method:
1. In a blender, add 1 litre of boiling water and add your chillis and garlic to soften.
2. Cut into inch thick pieces.
3. Salt and oil the meat.
4. Brown the meat in a hot frying pan and add pieces of meat into the pan in a clockwise direction (so you know where you started!) Don't crowd the pan as it will sweat rather than colour and catch giving you the lovely caramelised edges (you want this for colour and flavour).
5. Repeat until all meat is browned and added to a roasting dish.
6. Pour a little water into the frying pan to deglaze the flavours stuck to the pan (just make sure these aren’t burnt - if yes, then leave them out).
7. Now blitz your chillis and garlic to create a hot sauce. Pour this over your meat and add water to rinse out the last of the flavour.
8. If needed add extra water to the meat mixture to make sure it is fully submerged (you can always boil this away later to keep the flavour and improve consistency).
9. Turn the pan to a high heat (200°C for 30 minutes then down to 140°C for at least 4 hours).
10. You will know when the cooking has finished when the meat is tender and breaks down easily.
11. Using 2 forks, shred the meat and allow it to soak up all the remaining juices.
12. Cut your vegetables into thin ribbons (thinner works better when your veg is raw) and stir through the guacamole.
13. Plate the vegetables on top with the chilli and finish with a squeeze of lime.
