There’s something incredibly nostalgic and underrated about stuffed peppers. If I’m in the mood for comfort and warmth in winter, stuffed venison peppers are an excellent cheesy way to get a feed without the heaviness of usual wintry meals out there. Please note that I use goose fat as I feel adding fat sometimes to lean venison works really well. If you’d prefer to use butter or oil, feel free to substitute these out. This dish is a great way to hide some of those vegetables that tiny humans (and larger ones too) have a disdain for. I used mushrooms, but carrots, celery and anything else you have in your fridge or pantry that need to be used works well too.
400g wild venison mince
4 large red peppers (bell or pointed works well)
A handful of mushrooms finely chopped
6 garlic cloves finely chopped
1 red onion finely chopped
2 tablespoon of rose harissa paste
1 tablespoon of goose fat
1 shot of coffee or small cup of instant coffee
1 tablespoon of worcestershire sauce
300ml of organic chicken or beef or venison stock
Grated smoked cheddar cheese
Salt and pepper
Preheat oven at 180 degrees
Cut the peppers in half carefully. Remove the seeds and white bits from the core of the peppers, placing the peppers on an oven tray. Place the peppers in the oven for 30 minutes.
Whilst the peppers are in the oven cooking, fry the onion, garlic and mushrooms in olive oil for 10 minutes on high heat. Remove the cooked vegetables from the pan. Add 1 tablespoon of goose fat and once hot add the mince to brown. Once the mince is cooked through add the rose harissa paste and onion, garlic and mushroom mix stirring through generously. Mix the 300ml of stock, coffee and worcestershire sauce making a beautiful savory juice. Add this to the pan and stir in. Leave on medium heat with the lid off until the peppers are ready. The venison mix needs to be not too saucy, so that it is easy to transfer into the peppers.
Once the peppers and venison mince sauce are ready, take the oven tray of peppers out. Carefully spoon in the venison mix into the peppers. Placed grated smoked cheddar on top. Put the tray back in the oven for 10 minutes until the cheese has melted and browned slightly on top.
Serve your peppers with boiled potatoes and crunchy warmed greens in front of a roaring fireplace with a glass of red or single malt of your choice.