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The Leon young chefs competition

Chilli Game Hot Pot

Serves: 4-6   Preparation: 15 minutes   Cooking: 1 hour 15 minutes

  • Low glycemic load
Age 13 - 16
340gof Stewing Venison
340gof Boned Pheasant Breasts
120gof Pigeon Breasts
2 tablespoonsof Olive Oil
4 clovesof Garlic, chopped
1large Jalapeño Chilli, chopped
400gof tinned Chopped Tomatoes
4 teaspoonsof Ground Cumin
1 teaspoonof Chilli Powder
1 teaspoonof Ground Cinnamon
2 teaspoonsof dried Oregano
20gof Dark Chocolate
2-4Potatoes, peeled and thinly sliced
50gof Cheddar Cheese, grated
A little melted butter
Freshly Ground Black Pepper
Chilli Game Hot Pot

This was the product of indecision: chilli or Lancashire hot pot. Our solution - why not combine the two?

1. Heat the oven to 180 degrees celsius.

2. Chop the venison, pheasant breast and pigeon breast into small pieces or pulse in the blender. Be careful here: we don’t want mush. Set aside.

3. Heat the oil in a heavy-based casserole dish and gently cook the garlic and chilli until softened. Add the game and cook until it’s browned. Add the tinned tomatoes, cumin, chilli powder, cinnamon, oregano, chocolate and salt and pepper. Stir and bring to a simmer. Let it simmer for about 20 minutes, then taste and add more salt and pepper if necessary. Set aside to cool slightly.

4. Layer the potatoes on top of the game chilli in overlapping circles. Brush with a little melted butter and scatter half the grated cheese over the top. Pop into the oven for about 40 minutes, then add the rest of the cheese and cook for a further 5-10 minutes, or until bubbly and golden brown.

5. Serve with some simply cooked or sautéd green vegetables.

Made by We Are Telescopic